Layered Taco Salad (Print Version)

Colorful layered salad with lettuce, black beans, corn, seasoned ground beef, creamy dressing, tomatoes, cheddar cheese, and fresh avocado, served in a trifle dish.

# Ingredients:

→ For the Dressing

01 - 1 1/2 cups sour cream
02 - 1/4 cup jarred salsa
03 - 1 teaspoon fresh lime juice
04 - 1/2 teaspoon taco seasoning (from a 1 oz packet)

→ For the Seasoned Beef Layer

05 - 1 lb ground beef
06 - 1/3 cup small diced red onion (plus additional for optional garnish)
07 - 1 oz packet taco seasoning (minus 1/2 teaspoon used in dressing)
08 - 2/3 cup water

→ For the Salad Layers

09 - 4 cups chopped iceberg lettuce (core removed from 1 small head)
10 - 15 oz can seasoned black beans, rinsed and drained well
11 - 15.25 oz can sweet golden corn, drained well
12 - 2 cups halved cherry tomatoes (from a 1-pint container)
13 - 2 cups shredded cheddar cheese
14 - 1 Haas avocado, small diced
15 - 1 teaspoon fresh lime juice
16 - 1 tablespoon chopped fresh cilantro

→ Optional Garnishes

17 - Crushed Doritos (Nacho Cheese flavor)
18 - Classic tortilla chips
19 - Diced red onion
20 - Sliced black olives

# Instructions:

01 - In a small bowl, whisk together the sour cream, salsa, 1 teaspoon lime juice, and 1/2 teaspoon taco seasoning until smooth. Set aside.
02 - Heat a large skillet over medium-high heat. Add the ground beef and diced red onion and cook for 6 to 8 minutes, or until the beef is no longer pink, breaking it up as it cooks. Drain off as much excess fat as possible, then add the remaining taco seasoning and water. Stir to combine and cook for another 3 to 4 minutes until the liquid has evaporated and the sauce has thickened. Remove from heat and let cool to room temperature.
03 - In a large trifle dish (12-cup capacity), add the chopped lettuce in an even layer. Add a layer of black beans, then a layer of corn. Make sure each ingredient is in an even layer and be careful not to mix them - you want those pretty distinct layers!
04 - Spoon the cooled seasoned beef evenly over the corn layer. Spread the reserved dressing evenly over the seasoned beef.
05 - Add an even layer of halved cherry tomatoes, followed by an even layer of shredded cheddar cheese.
06 - In a small bowl, gently toss the diced avocado with 1 teaspoon lime juice. The lime juice helps keep the avocado from turning brown too quickly.
07 - Pile the avocado pieces onto the center of the shredded cheese layer and sprinkle with the chopped fresh cilantro. If you like, add crushed Doritos, extra diced red onion, black olives, or tortilla chips on top before serving. This salad looks amazing in the trifle dish!

# Notes:

01 - This is a great make-ahead dish - you can layer everything a few hours before serving and keep it refrigerated.
02 - The trifle dish shows off all the beautiful layers, but you can also use a large clear bowl.
03 - Make sure the beef is completely cooled before adding it to the salad, or it will wilt the lettuce.
04 - Tossing the avocado in lime juice keeps it from turning brown.
05 - Crushed Doritos on top add an amazing crunchy, cheesy element!

Back