Published on
Layered Taco Salad Recipe
Table of Contents
This delicious layered taco salad recipe is bursting with vibrant flavors! Packed with seasoned ground beef, crisp fresh vegetables, savory beans, zesty taco seasoning, melted cheese, creamy sour cream, and crunchy tortilla chips, this recipe offers a delectable and filling meal that the entire family will adore.
Whether you're looking for a fun weeknight dinner or a flavorful dish to share, this taco salad is sure to be a hit!
More Recipes ⭐ Southwest Salad | Chicken Bacon Ranch Salad | Taco Pasta Salad
If you're a fan of Mexican flavors and enjoy a cold taco salad, then this layered taco salad with ground beef is the ideal choice for you.
Its stunning visual appeal comes from the vibrant layers of colorful ingredients, and each bite is loaded with incredible flavors. Featuring a creamy dressing, savory beef, and crunchy tortilla chips, every component of this salad is designed to satisfy your cravings for more.
This dish is a must-try for anyone who loves a delicious, flavor-packed meal.
Ingredients
What you'll need to make this layered taco casserole:
Taco Salad Ingredients
- 1 pound of ground beef
- 1 yellow onion, diced finely
- 1 tablespoon of minced garlic
- 1 can of Rotel tomatoes with chiles, drained
- 1 packet of taco seasoning mix
- 2 (15-ounce) cans of refried beans
- ⅛ cup of water
- 1 head of iceberg lettuce, cored, chopped, and dried
- 1½ cups of your favorite salsa
- 2 cups of cheddar cheese, shredded
- ⅓ cup of sliced black olives, drained
- 2 Roma tomatoes, seeds removed and chopped
- 1 bunch of green onions, chopped
- 2 jalapeño peppers, sliced
- Tortilla chips
Ranch Sour Cream Ingredients
- 1⅔ cups of sour cream
- ⅓ cup of mayonnaise
- 1 packet of ranch dry dressing mix
Substitutions and Additions
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this classic taco salad recipe!
CHIPS: Opt for flavored tortilla chips, like Doritos to give your dish an additional burst of flavor.
CORN: Toss some corn into the layers for a sweet crunch.
PEPPERS: I enjoy sprinkling chopped green or red bell peppers on top just before serving.
GUACAMOLE: A dollop of guacamole always adds a creamy, delicious touch… delicious!
BACON: Sprinkle some cooked, crumbled bacon over the top—because bacon truly enhances everything!
SPICE: Not a fan of spice? Simply skip the jalapeños.
GROUND MEAT: Consider using ground turkey or ground pork as tasty alternatives to ground beef.
How to Make a Taco Salad
Once you've prepared the creamy dressing and cooked the seasoned onions and beef, simply follow the directions below to assemble the delicious layers of this mexican style salad.
FIRST STEP: In a medium mixing bowl, combine the sour cream, mayonnaise, and ranch dry dressing mix. Whisk together until well combined. Cover with saran wrap and put it in the refrigerator for 1 to 2 hours to allow it to set fully.
Pro Tip
You can batch cook ground beef ahead of time and store it in the refrigerator or freezer for later use. This strategy ensures a quicker preparation time when you're ready to make your meals.
SECOND STEP: In a large skillet, brown ground beef over medium heat until no longer pink. Drain grease and return the beef back to the skillet.
Pro Tip
Use a potato masher to break the meat into small, even pieces. For the best texture in your salad, ensure there are no large chunks of meat, keeping everything nicely minced.
THIRD STEP: Add onion and minced garlic and cook with the beef for 5 to 7 minutes or until the onions are tender. Add 1 can of drained Rotel and taco seasoning to the beef mixture and stir well.
Cook until all liquid has evaporated. Remove from the skillet, place in a glass bowl, and let sit on the counter for 10 minutes.
FOURTH STEP: Cover the glass bowl with plastic wrap and place in the refrigerator until completely chilled, about 1 to 2 hours.
FIFTH STEP: In a separate saucepan, add the refried beans and water. Stir well. Cook over medium heat until the beans are cooked through. Remove from the heat and allow to cool for 10 minutes.
Place in a separate glass bowl and place in the refrigerator until the taco meat is finished chilling, about 1 to 2 hours.
SIXTH STEP: In a 9×13-inch dish, use a spatula to make even layers in this order; Ground beef mixture, refried beans, half of the lettuce, half of the ranch sour cream, the rest of the lettuce, remaining ranch sour cream, salsa, shredded cheddar cheese, sliced olives, green onions, chopped tomatoes, then chopped jalapeños.
Ground beef taco salad is a perfect choice for family taco night. This dish comes loaded with an array of taco toppings and fillings, offering a delightful variety of flavors.
Each layer of this scrumptious salad provides plenty of satisfying crunch and mouthwatering taste, making it a crowd-pleaser at any gathering.
How to Serve
This layered salad recipe is a fantastic dinner option for Taco Tuesday. Pair it with tortilla chips on the side, as well as Spanish rice or Mexican corn salad, for a well-rounded meal.
What to serve with taco salad: Be sure to provide salsa, sour cream, and guacamole as additions to enhance the flavors of the dish.
For those who crave even more hearty options, our Mexican beef and rice casserole is loaded with an abundance of flavors that promise to satisfy.
Why You'll Love This Recipe
Versatility: Easily adaptable, you can swap in any protein or veggies according to dietary needs or personal preference.
Flavorful: Each layer packs a punch, from spicy meat and beans to cool, creamy sour cream and sharp cheese.
Convenience: Perfect for make-ahead meals, it stays fresh when layered correctly, making it ideal for gatherings and busy weeknights.
FAQ: Taco Salad for a Crowd
What's the best way to layer a taco salad for a crowd?
Start with a base of crunchy lettuce. Add layers of seasoned ground beef, cheese, beans, and diced veggies. Top with dressing and chips just before serving to keep everything fresh.
How can I make a layered taco salad ahead of time for a party?
Prep all ingredients separately and refrigerate. Layer the salad without the dressing and chips until just before serving to maintain texture.
What are some creative toppings for a taco salad that will impress a crowd?
Beyond the basics, add roasted corn, pickled onions, or a drizzle of avocado lime dressing. Offer a variety of hot sauces for extra flair.
FAQ: Tips and Tricks
What dressing works best with a Mexican layered salad?
A cilantro lime dressing or a creamy avocado dressing complements the flavors of a Mexican layered salad beautifully.
How do I keep my taco salad from getting soggy?
Layer wet ingredients like tomatoes and salsa near the top and add dressing and chips just before serving.
Can I customize my layered taco salad for different dietary preferences?
Absolutely! Use alternatives like ground turkey or plant-based meat, and swap in dairy-free cheese and sour cream for a vegan option.
Storage FAQ
Can I store leftovers in the fridge?
This tasty layered taco salad is best when served and eaten immediately. It can be stored in the fridge, but note that the lettuce may not be as crisp the following day.
Can I freeze the leftover layered taco salad?
Freezing this easy taco salad recipe is not recommended. The crispy layers will become soggy if frozen.
Mexican Appetizer Recipes
Layered Taco Salad Recipe
Ingredients
Taco Salad Ingredients
- 1 pound ground beef (lean)
- 1 medium yellow onion (diced finely)
- 1 tablespoon minced garlic
- 1 can Rotel tomatoes with chilies (drained)
- 1 packet taco seasoning
- 1 head iceburg lettuce (cored and chopped)
- 30 ounces refried beans (two 15-ounce cans)
- ⅛ cup water
- 1 ½ cups salsa (your favorite kind)
- 2 cups cheddar cheese (shredded)
- ⅓ cup sliced black olives
- 2 Roma tomatoes (seeds removed and chopped)
- 1 bunch green onions (chopped)
- 2 jalapeño peppers (sliced)
- Tortilla chips
Ranch Sour Cream Ingredients
- 1 ⅔ cups sour cream
- ⅓ cup mayonnaise
- 1 packet ranch dry dressing mix
DIRECTIONS
- In a medium mixing bowl, combine 1 ⅔ cups sour cream, ⅓ cup mayonnaise, and 1 packet ranch dry dressing mix. Whisk together until well combined. Cover with saran wrap and put in the refrigerator for 1 to 2 hours to allow it to set fully.
- In a large skillet, brown 1 pound ground beef over medium heat until no longer pink. Drain grease and return beef back to the skillet. Use a potato masher to break meat into small pieces.
- Add 1 medium yellow onion and 1 tablespoon minced garlic and cook with the beef for 5 to 7 minutes, or until onions are tender. Add 1 can Rotel tomatoes with chilies (drained) and 1 packet taco seasoning to the beef mixture and stir well. Cook until all liquid has evaporated. Remove from the skillet and place in a glass bowl and let sit on the counter for 10 minutes.
- Cover the glass bowl with plastic wrap and place in the refrigerator until completely chilled, about 1 to 2 hours.
- In a separate saucepan, add 30 ounces refried beans and ⅛ cup water. Stir well. Cook over medium heat until beans are cooked through. Remove from heat and allow to cool for 10 minutes. Place in a separate glass bowl and place in the refrigerator until the taco meat is finished chilling, about 1 to 2 hours.
- In a 9×13-inch dish, use a spatula to make even layers in this order; ground beef mixture, refried beans, half of 1 head iceburg lettuce, half of the ranch sour cream, the rest of the lettuce, remaining ranch sour cream, 1 ½ cups salsa, 2 cups cheddar cheese (shredded), ⅓ cup sliced black olives, 1 bunch green onions (chopped), 2 Roma tomatoes (chopped), then 2 jalapeño peppers (chopped). Serve with Tortilla chips.
WATCH THIS RECIPE VIDEO
Notes
- You can batch cook ground beef ahead of time and store in the fridge or freezer for use later. This makes for a quicker prep time.
- Use a potato masher to break meat into small pieces. You don’t want big chunks of meat in your salad so make sure the pieces are nice and small.
Nutrition
Even more recipes that you'll love
Mexican Dinner Recipes
- Layered Taco Salad
- Mexican Dinner Recipes Round Up
- Cheeseburger Burrito
- Spaghetti Tacos
- Crockpot Chicken Tortilla Soup
- Shrimp Tacos with Spicy Cilantro Sauce
- Taco Pasta Salad
- Steak Quesadillas
- Ground Beef Enchiladas
- Taco Bell Copycat Recipes
- White Chicken Enchiladas
- Crockpot Chicken Chili
- Chicken Mexican Casserole
Comments
Kim says
Served this at a backyard barbecue as an appetizer and everyone loved it.