Description

If you’re in the mood for a flavorful, crowd-pleasing dish that’s easy to make and perfect for gatherings, look no further than the Seven-Layer Taco Salad! This Tex-Mex-inspired dish is loaded with layers of seasoned sour cream, refried beans or ground beef, fresh veggies, and crunchy toppings. Each layer brings a different texture and flavor to the table, creating a visually stunning and delicious salad that’s ideal for any occasion.

Whether you’re hosting a casual family dinner, a party, or a taco night, this salad is sure to be a hit. It’s a versatile dish that can be served as an appetizer with tortilla chips or as a standalone meal. Plus, it’s incredibly easy to make and requires minimal prep time. Let’s dive into the details and make this delicious taco salad!

Ingredients

Scale

For the Salad:

1 can (16 oz) of refried beans OR 1 lb ground beef, cooked and seasoned
1 cup sour cream
1 cup salsa (choose your favorite heat level)
1 cup shredded cheddar cheese
1 cup shredded lettuce (romaine or iceberg works well)
1/2 cup diced tomatoes (Roma tomatoes are ideal)
1/2 cup sliced black olives
1/4 cup chopped green onions
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt and black pepper to taste
Tortilla chips (for serving)

Instructions

Step 1: Prepare the Sour Cream Mixture

In a small mixing bowl, combine 1 cup of sour cream with 1/2 teaspoon ground cumin, 1/2 teaspoon garlic powder, and a pinch of salt and black pepper.
Stir the mixture well until all the ingredients are evenly combined. Set aside.

Step 2: Cook the Ground Beef (Optional)

If you’re using ground beef, cook it in a skillet over medium heat until it is browned and fully cooked through. Drain any excess fat.
Season the beef with salt, pepper, cumin, and garlic powder to taste. You can also add taco seasoning for an extra kick of flavor.
If you’re using refried beans, simply heat them in a small saucepan or in the microwave until warm.

Step 3: Assemble the Salad

Layer 1: Beans or Beef
Start by spreading the cooked ground beef (or warmed refried beans) evenly across the bottom of a 9×13 inch dish or any large serving dish. This is the base layer of your seven-layer taco salad.
Layer 2: Seasoned Sour Cream
Using a spatula, spread the seasoned sour cream mixture over the ground beef or refried beans. Make sure it covers the entire surface evenly.
Layer 3: Salsa
Pour 1 cup of your favorite salsa over the sour cream layer. Spread it out evenly, ensuring every corner is covered. Choose mild, medium, or hot salsa depending on your preference.
Layer 4: Shredded Cheddar Cheese
Sprinkle 1 cup of shredded cheddar cheese over the salsa layer. The cheese adds a rich, creamy element to the salad, balancing out the spiciness of the salsa.
Layer 5: Shredded Lettuce
Add a generous layer of 1 cup of shredded lettuce on top of the cheese. This layer gives the salad its freshness and crisp texture. You can use either iceberg or romaine lettuce for this step.
Layer 6: Diced Tomatoes
Evenly scatter 1/2 cup of diced tomatoes across the top of the lettuce layer. Roma tomatoes work well here because of their firm texture and slightly sweet flavor.
Layer 7: Black Olives and Green Onions
Finally, sprinkle 1/2 cup of sliced black olives and 1/4 cup of chopped green onions over the top of the salad. These ingredients add the perfect touch of saltiness and sharpness to finish off the dish.

Notes

COOKING Note:

Refried Beans vs. Ground Beef: This salad is incredibly versatile, so feel free to use refried beans for a vegetarian option or seasoned ground beef for a heartier dish.
Customize the Heat: The heat level of the dish is determined by the salsa you use. If you love a spicy kick, go for a hot salsa or even add some diced jalapeños as an extra topping.
Serve Fresh: This salad is best served immediately after assembly to maintain the crunchiness of the lettuce and tortilla chips.

Serving Suggestions:

This Seven-Layer Taco Salad is perfect for a variety of settings:

Serve it as an appetizer with tortilla chips for dipping. The crunchy chips make it easy to scoop up each delicious layer.
Pair the salad with soft tortillas for a taco night twist, allowing guests to make their own taco wraps with the salad ingredients.
For a full meal, serve this salad alongside grilled chicken, steak, or fish tacos for a Tex-Mex feast.

Tips:

Make-Ahead Option: You can prepare the layers up to a day in advance. Just make sure to cover the salad with plastic wrap and store it in the refrigerator. Add the lettuce, tomatoes, and olives just before serving to ensure they remain fresh and crisp.
Add Avocado: For an extra layer of creaminess and healthy fats, consider adding a layer of sliced avocado or guacamole between the salsa and cheese layers.
Double the Recipe: Hosting a large crowd? This recipe can easily be doubled to feed a larger group. Use a larger dish or create multiple layers in a deep serving dish.
Swap Cheeses: Feel free to swap out cheddar for other types of cheese like Monterey Jack, pepper jack, or a Mexican cheese blend for a different flavor profile.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutrition

Calories: 280 (with refried beans)
Sugar: 4g
Sodium: 480mg
Fat: 15g
Carbohydrates: 25g
Fiber: 6g
Protein: 10g