Here’s a classic and crowd-pleasing Seven-Layer Taco Salad — vibrant, zesty, and perfect for parties, potlucks, or make-ahead meals. It layers all your Tex-Mex favorites: fresh veggies, creamy dressing, seasoned beans or meat, and cheese.
🌮 Seven-Layer Taco Salad
Ingredients:
Layer 1: Lettuce Base
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4 cups chopped romaine or iceberg lettuce (cold and crisp)
Layer 2: Protein
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1 lb ground beef, turkey, or vegetarian refried beans
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1 packet (or 2 tbsp) taco seasoning
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1/4 cup water
Layer 3: Beans
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1 can (15 oz) black beans or pinto beans, drained and rinsed
(skip if using refried beans in layer 2)
Layer 4: Veggies
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1 ½ cups cherry tomatoes, halved
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1 cup frozen corn, thawed (or grilled corn)
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1/2 cup red onion, finely diced
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Optional: sliced black olives, diced bell peppers, or jalapeños
Layer 5: Dressing
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1 cup sour cream
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1/2 cup mayonnaise
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1/2 packet taco seasoning
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Optional: 1/4 cup salsa or lime juice for tang
(mix together in a bowl)
Layer 6: Cheese
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1 ½ cups shredded cheddar or Mexican blend cheese
Layer 7: Crunch & Garnish
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1 to 2 cups crushed tortilla chips or Doritos
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1/4 cup chopped green onions or cilantro
Assembly Instructions:
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Cook the protein:
Brown ground beef (or turkey) in a skillet. Drain excess grease, then add taco seasoning and water. Simmer for 2–3 minutes until thickened. Let cool slightly. -
Layer in a clear trifle bowl or 9×13 dish:
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Bottom: Lettuce
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Cooked taco meat (or refried beans)
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Black beans (or skip if beans used above)
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Tomatoes, corn, onions, any extra veggies
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Spread dressing evenly across the top
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Sprinkle shredded cheese
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Finish with chips and garnish
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Chill (optional):
Let sit for 30–60 minutes before serving so flavors meld, or serve immediately if using sturdy lettuce.
Tips & Variations:
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Swap sour cream for Greek yogurt for a lighter option.
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Add avocado slices or guacamole just before serving to avoid browning.
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Use layered jars for individual servings or lunch prep.