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–+ servings
Seven-Layer Taco Salad

Savory Seven-Layer Taco Salad for Flavorful Gatherings

This Seven-Layer Taco Salad is a vibrant, customizable dish perfect for gatherings, combining delightful layers of flavors and textures.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Salads
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 pound Ground Beef Substitute with seasoned lentils or crumbled tofu for vegetarian
  • 1 packet Taco Seasoning Mix Try homemade seasoning for a fresher taste
  • 1 can Refried Beans Consider black beans for a different flavor profile
For the Creamy Layers
  • 1 cup Sour Cream Greek yogurt can be swapped for a healthier choice
  • 1 cup Guacamole Use avocado instead if preferred
For the Toppings
  • 1 cup Salsa Fresh salsa elevates the dish
  • 2 cups Shredded Lettuce Iceberg or romaine work well
  • 1 cup Shredded Cheddar Cheese Monterey Jack is a great alternative
  • 1 cup Diced Tomatoes Cherry tomatoes can be used whole
  • 1/2 cup Sliced Black Olives Omit or replace with diced bell peppers if desired
  • 1/4 cup Chopped Green Onions Chives can also work well
For Serving
  • 1 bag Tortilla Chips Optional for serving; perfect for scooping up the layers

Equipment

  • Large skillet
  • clear serving dish
  • Spatula

Method
 

Step‑by‑Step Instructions
  1. In a large skillet, heat over medium heat, add the ground beef, and cook for about 5 minutes, breaking it apart with a spatula until it’s thoroughly browned and crumbly.
  2. After draining the fat, return the browned beef to the skillet and sprinkle the taco seasoning mix over it. Add water according to the package instructions and bring to a simmer.
  3. Grab a clear serving dish and spread a layer of refried beans at the bottom.
  4. Spoon the seasoned ground beef over the layer of refried beans, spreading it evenly.
  5. Dollop sour cream generously over the beef, smoothing it out.
  6. Spread guacamole evenly over the sour cream layer.
  7. Pour salsa over the creamy layer.
  8. Top the salad with shredded lettuce, followed by shredded cheddar cheese, diced tomatoes, sliced black olives, and chopped green onions.
  9. Serve immediately alongside tortilla chips for extra crunch.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 20gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 60mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 3mg

Notes

Assembling the salad right before serving helps avoid sogginess. Store leftovers in an airtight container for up to 3 days.

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