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Layered Taco Salad Recipe

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★★★★★

4.9 from 140 reviews

This Layered Taco Salad is a vibrant and flavorful dish featuring layers of fresh iceberg lettuce, seasoned taco meat, black beans, corn, and a creamy tangy dressing made with sour cream, salsa, and ranch seasoning. Topped with shredded Mexican cheese, crunchy crushed tortilla chips, and fresh pico de gallo, this salad combines textures and bold southwestern flavors in an easy-to-assemble, crowd-pleasing meal perfect for casual gatherings or weeknight dinners.

Ingredients

Scale

Dressing

  • 1 cup sour cream
  • 1/2 cup salsa
  • 2 tablespoons ranch seasoning

Salad

  • 1 head iceberg lettuce, chopped
  • 1 can corn, drained (about 15 oz)
  • 1 can black beans, drained and rinsed (about 15 oz)
  • 3 cups cooked taco meat (see note)
  • 1 cup shredded Mexican cheese blend
  • 1 cup pico de gallo
  • 1 cup crushed tortilla chips

Instructions

  1. Make the dressing: In a medium bowl, combine 1 cup sour cream, 1/2 cup salsa, and 2 tablespoons ranch seasoning. Mix thoroughly until smooth and set aside.
  2. Layer the salad base: In a large bowl with high sides, place the chopped iceberg lettuce evenly at the bottom. Add a layer of drained corn, then a layer of rinsed black beans, followed by 3 cups of cooked taco meat spread evenly over the beans.
  3. Add dressing and toppings: Spoon the prepared dressing evenly over the top layer of taco meat. Sprinkle 1 cup shredded Mexican cheese, then evenly distribute 1 cup of crushed tortilla chips. Finish by topping with 1 cup of fresh pico de gallo.
  4. Serve: When ready to eat, toss the salad well either in the original bowl or transfer it to a larger bowl to evenly coat all ingredients with the dressing before serving.

Notes

  • Taco meat can be prepared by browning ground beef with taco seasoning for about 8-10 minutes on the stovetop.
  • Use low-fat sour cream to reduce calories if desired.
  • For a vegetarian version, substitute the taco meat with seasoned cooked lentils or a plant-based meat alternative.
  • Tortilla chips can be replaced with baked or low-fat chips for a lighter crunch.
  • Pico de gallo adds a fresh and zesty flavor; canned or homemade versions both work well.

Keywords: layered taco salad, taco salad recipe, easy taco salad, Mexican salad, layered salad, taco meat salad, picnic salad

Find it online: https://ellaeatsdaily.com/layered-taco-salad-recipe/