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white plate with serving of taco salad on it with spoon adding dressing. platter of taco salad in background.

Layered Taco Salad

This easy Layered Taco Salad Recipe is packed with classic Tex-Mex ingredients and bold, zesty flavor in the ideal make-ahead dish for potlucks, parties and summer entertaining.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: dinner, lunch, Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb ground beef
  • 1 packet taco seasoning
  • chopped iceberg lettuce
  • 1 can black beans drained
  • 1 cup corn
  • 1/2 c finely chopped red onion
  • 1 cup diced tomatoes seeded
  • 1 c shredded cheddar cheese
  • 1 avocado diced
  • 1 c sour cream
  • 1/4 c mayo
  • 1/4 c salsa
  • 1/2 tsp taco seasoning
  • 1 cup diced cucumber seeded

Method
 

  1. Let’s start with the dressing! in a bowl, mix together the Mayo, salsa, sour cream and ½ tsp taco seasoning. Place in fridge to chill.
  2. Next, brown your ground beef, add in the taco seasoning and a ½ cup water. Simmer until done. In a glass bowl or cake pan, start to assemble the salad.
  3. Layer with meat on the bottom, next add the black beans and corn. Add the tomatoes, cucumber, and onions. Next pour on the dressing and spread evenly.
  4. Top with lettuce and cheese and chill for an hour.
  5. Eat as a salad or serve with tortilla chips!
    Enjoy!

Notes

Storage:
  • If you have leftovers, we suggest storing the fresh ingredients separately from the beef mixture, if possible. Store in airtight containers in the fridge for up to 3-4 days, then combine when ready to eat again. This will keep each layer as fresh and crunchy as possible.
Tips:
  • This salad is great for meal prep and entertaining. Prep components in advance, assemble the salad ahead of time, then pop in the fridge until ready to serve. Since the fresh toppings and lettuce are added last, nothing gets soggy.