Here’s a Seven-Layer Taco Salad recipe that’s colorful, flavorful, and perfect for potlucks, picnics, or a family-style dinner. Each layer brings something fresh and satisfying to the mix. 🌮🥗
Classic Seven-Layer Taco Salad
Ingredients
Layer 1 – Lettuce:
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4 cups chopped romaine or iceberg lettuce
Layer 2 – Beans:
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1 can (15 oz) black beans or pinto beans, drained and rinsed
(or use refried beans for a creamier texture)
Layer 3 – Tomatoes:
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1½ cups chopped tomatoes (Roma or cherry work well)
Layer 4 – Cheese:
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1½ cups shredded cheddar or Mexican blend cheese
Layer 5 – Corn (optional but great):
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1 cup cooked corn kernels (fresh, canned, or frozen & thawed)
Layer 6 – Guacamole:
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1 to 1½ cups guacamole (store-bought or homemade)
Layer 7 – Sour Cream or Dressing:
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1 cup sour cream or a mixture of sour cream + taco seasoning
(optional: mix with salsa or a bit of lime juice for extra flavor)
Optional Toppings (for garnish):
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Sliced black olives
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Sliced green onions
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Jalapeño slices
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Crushed tortilla chips or Doritos
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Chopped cilantro
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Diced avocado or lime wedges
Assembly Instructions
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Use a clear glass bowl or trifle dish to showcase the layers, or layer it in a 9×13-inch dish.
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Start with the chopped lettuce at the bottom.
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Add each ingredient in order, spreading evenly to cover the layer beneath.
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Finish with guacamole, then top with sour cream (or your creamy layer).
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Garnish as desired.
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Chill for 1 hour before serving if possible. Serve with tortilla chips or as a side to tacos or grilled meat.
Tips:
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Want to add meat? Brown and season 1 lb of ground beef or turkey with taco seasoning and layer it between the beans and tomatoes.
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Want a vegetarian version? Skip the meat and load up on beans and veggies.
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For meal prep, layer in mason jars for a grab-and-go option.
Would you like a spicier version or one that’s keto- or gluten-friendly?