Seven-Layer Taco Salad

Here’s a bold, colorful, and crowd-pleasing Seven-Layer Taco Salad recipe — perfect for potlucks, parties, or an easy weeknight meal!

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🌮 Seven-Layer Taco Salad

🥗 Classic Layers (from bottom to top):

1. Refried Beans

2. Sour Cream + Taco Seasoning

3. Guacamole

4. Salsa or Diced Tomatoes

5. Shredded Lettuce

6. Cheddar Cheese (shredded)

7. Black Olives + Green Onions

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📋 Ingredients:

• 1 (15 oz) can refried beans

• 1 cup sour cream

• 1 tbsp taco seasoning (or homemade mix)

• 1 cup guacamole (store-bought or homemade)

• 1 cup salsa or 1 large tomato, diced

• 2 cups shredded iceberg or romaine lettuce

• 1 to 1 1/2 cups shredded cheddar cheese

• 1/2 cup sliced black olives

• 2–3 green onions, sliced

• (Optional) 1/2 cup cooked seasoned ground beef or black beans

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🧑‍🍳 Instructions:

1. Layer 1 – Refried Beans:

   • Spread the beans evenly at the bottom of a glass dish (8×8 or a trifle bowl works well).

2. Layer 2 – Sour Cream Mix:

   • Stir taco seasoning into the sour cream and spread over the beans.

3. Layer 3 – Guacamole:

   • Carefully spread the guacamole on top of the sour cream layer.

4. Layer 4 – Salsa or Tomatoes:

   • Spread salsa evenly or sprinkle diced tomatoes if you prefer less liquid.

5. Layer 5 – Lettuce:

   • Add a fluffy layer of shredded lettuce.

6. Layer 6 – Cheese:

   • Sprinkle shredded cheddar generously over the lettuce.

7. Layer 7 – Olives & Green Onions:

   • Finish with sliced black olives and green onions on top.

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🧊 Chill & Serve:

• Cover and refrigerate for at least 30 minutes before serving (optional but helps the flavors meld).

• Serve with tortilla chips, or use as a side to tacos or burritos.

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🔄 Variations:

• Healthier version: Use Greek yogurt instead of sour cream, and skip cheese.

• Spicy kick: Add chopped jalapeños or hot salsa.

• Meaty option: Add a layer of taco-seasoned ground beef between the beans and sour cream.

Would you like this turned into a make-ahead jar salad or a keto version?