Seven Layer Taco Salad
This vibrant taco salad layers seasoned ground beef, fresh vegetables, creamy guacamole, and crunchy tortilla chips for a bold mix of flavors and textures. A no-alcohol, halal-friendly recipe perfect for gatherings or quick meals.
Servings: 6 servings
Calories: 420kcal
Ingredients
- 1 lb ground beef (halal)
- 1 packet taco seasoning (vegetarian)
- 1 head lettuce, chopped
- 2 cups shredded cheddar cheese
- 1 can (14.5 oz) diced tomatoes, drained
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup sour cream
- 1 cup guacamole
- 1 cup salsa
- 1 bag (about 8 oz) tortilla chips, crushed
- 2 green onions, sliced
- Black olives, sliced (optional)
Instructions
- Cook the Ground Beef: Heat a large skillet over medium heat. Cook ground beef until browned and cooked through. Drain excess grease.
- Add Taco Seasoning: Stir in seasoning (with water as directed) and cook 2-3 minutes until absorbed. Let cool slightly.
- Prepare the Base: In a glass dish, spread chopped lettuce evenly. Chilled lettuce is ideal.
- Layer Seasoned Beef: Spoon the cooled beef over the lettuce as the second layer.
- Add Black Beans: Rinse and drain beans, then layer over the beef.
- Layer Tomatoes and Guacamole: Drain tomatoes and scatter on top of beans. Carefully spread guacamole as the fourth layer.
- Spread Sour Cream: Drizzle or spread sour cream over the guacamole for a creamy touch.
- Top with Salsa and Tortilla Chips: Add salsa to the fifth layer, followed by crushed tortilla chips for crunch. Garnish with sliced green onions (optional: black olives).
Notes
For a vegetarian version, replace beef with grilled halal chicken or tofu
Guacamole can be made ahead and stored chilled
Keep tortilla chips dry to maintain their crunch
Stir dressing just before serving to avoid soggy lettuce
Guacamole can be made ahead and stored chilled
Keep tortilla chips dry to maintain their crunch
Stir dressing just before serving to avoid soggy lettuce