Layered Taco Salad Recipe

layered taco salad in a casserole dish ready to serve

5 from 1 vote

Layered taco salad combines vibrant, fresh ingredients with bold Mexican flavors for a delightful meal. It's a customizable, crowd-pleasing dish perfect for any occasion.

Prep Time25

Cook Time30

Total Time2 54

Course: Appetizer

Cuisine: Mexican

Servings:

Calories: 498kcal

Author: Shauna

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

Instructions

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.
1 ⅔ cups sour cream, ⅓ cup mayonnaise, 1 packet ranch dry dressing mix
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.
1 pound ground beef
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.
1 medium yellow onion, 1 tablespoon minced garlic, 1 can Rotel tomatoes with chilies, 1 packet taco seasoning
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.
30 ounces refried beans, ⅛ cup water
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.
1 head iceburg lettuce, 1 ½ cups salsa, 2 cups cheddar cheese, ⅓ cup sliced black olives, 2 Roma tomatoes, Tortilla chips

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