Description
This Seven-Layer Taco Salad is a delicious and colorful Mexican-inspired dish perfect for a quick lunch or a party appetizer. Featuring layers of seasoned ground beef, black beans, fresh vegetables, and creamy toppings, it’s a satisfying blend of textures and flavors that everyone will love.
Ingredients
Scale
Meat and Seasoning
- 1 pound ground beef or ground turkey
- 1 tablespoon taco seasoning
- 1/4 cup water
Vegetables and Beans
- 1 (15 oz) can black beans, rinsed and drained
- 1 head romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced black olives
- 1/4 cup chopped green onions
Dairy and Extras
- 1 cup shredded cheddar cheese
- 1 cup sour cream or Greek yogurt
- 1 cup guacamole
- Tortilla chips for serving (optional)
Instructions
- Cook the Meat: In a skillet over medium heat, cook the ground beef until browned. Drain any excess grease, then stir in taco seasoning and water. Simmer for 3–5 minutes until thickened. Let cool slightly.
- Assemble the Layers: In a large glass bowl or 9×13-inch dish, start by layering the chopped romaine lettuce evenly across the bottom.
- Add Black Beans: Spread the rinsed and drained black beans over the lettuce layer evenly.
- Layer Taco Meat: Spoon the taco-seasoned meat evenly on top of the black beans.
- Add Tomatoes: Evenly distribute the halved cherry tomatoes over the meat layer.
- Cheese Layer: Sprinkle the shredded cheddar cheese evenly over the tomatoes.
- Top with Guacamole: Spread the guacamole evenly over the cheese layer.
- Add Sour Cream or Greek Yogurt: Spread sour cream or Greek yogurt evenly on top of the guacamole.
- Garnish: Sprinkle the sliced black olives and chopped green onions over the top.
- Serve: Serve immediately with tortilla chips on the side, or cover and refrigerate for up to 4 hours before serving to let flavors meld.
Notes
- Customize with additional ingredients such as corn, jalapeños, or crushed tortilla chips for added texture and flavor.
- For a lighter option, substitute sour cream with Greek yogurt.
- This salad can be made ahead and chilled, but serve with tortilla chips just before eating to keep them crisp.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course, Salad
- Method: Stovetop, Layered
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 580mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 26g
- Cholesterol: 70mg
