Seven-Layer Taco Salad

This Seven-Layer Taco Salad layers seasoned beef, fresh veggies, creamy guacamole, and crisp lettuce with a hint of spice. It’s an easy-to-make, crowd-pleasing salad that brings a touch of fiesta to any table. Serve with tortilla chips for scooping or enjoy it as a standalone meal!

Seven-Layer Taco Salad

Print Recipe

This Seven-Layer Taco Salad layers seasoned beef, fresh veggies, creamy guacamole, and crisp lettuce with a hint of spice. It’s an easy-to-make, crowd-pleasing salad that brings a touch of fiesta to any table. Serve with tortilla chips for scooping or enjoy it as a standalone meal!

• Author: Chef Megan

Ingredients

Scale 1x2x3x

• 1lbground beef
• 1packettaco seasoning mix
• 1can (16 oz)refried beans
• 1 cupsour cream
• 1 cupguacamole
• 1 cupsalsa
• 2 cupsshredded lettuce (iceberg or romaine)
• 1 cupshredded cheddar cheese
• 1 cupdiced tomatoes
• 1/2 cupsliced black olives
• 1/4 cupchopped green onions
• Tortilla chips(for serving, optional)

Instructions

1. Prepare the Ground Beef:In a skillet, cook the ground beef over medium heat until fully browned. Drain any excess fat.Stir in the taco seasoning and cook according to package instructions. Let cool slightly.
2. In a skillet, cook the ground beef over medium heat until fully browned. Drain any excess fat.
3. Stir in the taco seasoning and cook according to package instructions. Let cool slightly.
4. Layer the Salad:In a large glass dish or trifle bowl, spread the refried beans in an even layer on the bottom.Layer the cooked taco-seasoned beef over the beans.Spread sour cream over the beef, followed by a layer of guacamole.Spoon salsa evenly over the guacamole layer.
5. In a large glass dish or trifle bowl, spread the refried beans in an even layer on the bottom.
6. Layer the cooked taco-seasoned beef over the beans.
7. Spread sour cream over the beef, followed by a layer of guacamole.
8. Spoon salsa evenly over the guacamole layer.
9. Add Fresh Ingredients:Layer the shredded lettuce over the salsa.Sprinkle with shredded cheddar cheese, followed by diced tomatoes, black olives, and green onions.
10. Layer the shredded lettuce over the salsa.
11. Sprinkle with shredded cheddar cheese, followed by diced tomatoes, black olives, and green onions.
12. Chill and Serve:Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.Serve chilled with tortilla chips on the side for scooping.
13. Cover the salad and refrigerate for at least 1 hour to allow flavors to meld.
14. Serve chilled with tortilla chips on the side for scooping.

Notes

Storage: This salad can be made a few hours ahead. If storing leftovers, keep the tortilla chips separate to prevent sogginess.
Variations: For extra heat, add jalapeños or use a spicy salsa. You can also swap ground beef for turkey or a plant-based meat alternative.