Easy layered taco salad recipe! Takes roughly 30 minutes to make and should be chilled for at least 1 hour before serving. A layered taco salad prevents the dish from becoming soggy too quickly and looks pretty in a glass container. I recommend using a trifle bowl.
Ingredients:
- 1 iceberg lettuce head
- 1 lb ground beef
- 1 can black beans (drained)
- 1 can corn (drained)
- 3 taco seasoning packets
- 1-2 cups shredded cheddar
- 1 container cherry tomatoes
- 1 avocado
- 1 16oz salsa bottle
- 1-2 cups Hellman’s mayo
- 1-2 cups sour cream
- 1-3 tbsp Frank’s Red Hot
- Optional toppings: red onion, cilantro, or black olives.
Recipe:
1.) Cook the ground beef and mix in 1 taco seasoning packet. Set aside and allow too cool.
2.) Start making the sauce. Mix the mayo and sour cream together in a small bowl. Add in the remaining 2 taco seasoning packets and a 1/2 cup of salsa. Stir. Add more mayo, sour cream and salsa as you wish. I recommend adding Frank’s Red Hot for a little extra heat.
3.) In your serving dish/bowl, add the ingredients in the following order – lettuce, beans, corn, beef, small layer of salsa, and sauce.
4.) Sprinkle cheese on top. Garnish with cherry tomatoes and avocado cubes. You can add other toppings like black olives, red onion, and cilantro if you like.
5.) Chill for at least an hour before serving.
Special Notes:
Make sure all ingredients are dry and cooled before you begin layering the salad. Otherwise, you’ll have a soggy mess on your hands.
You’ll have extra sauce and beef. I recommend mixing them together and setting it next to your salad when serving. Throw in some tortilla chips in an additional bowl. People can use the extra sauce for more dressing on their salad or use it as chip dip.