Seven-Layer Taco Salad
A vibrant, layered dish blending refried beans or ground beef with sour cream, salsa, cheese, lettuce, tomatoes, and olives. This Mexican-inspired salad is rich, zesty, and perfect for gatherings or weeknight meals. The 8 servings offer bold flavors and satisfying textures.
Servings: 8 servings
Calories: 150kcal
Ingredients
- 1 (16 oz) can refried beans or 1 lb ground beef, cooked and seasoned
- 1 cup sour cream
- ½ tsp ground cumin
- ½ tsp garlic powder
- Salt and black pepper to taste
- 1 cup salsa
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- ½ cup diced tomatoes
- ½ cup sliced black olives
- ¼ cup chopped green onions
- Tortilla chips, for serving
Instructions
- Prepare the protein layer: If using ground beef, cook in a skillet until browned, drain fat, and set aside. Alternatively, drain refried beans.
- Mix the sour cream seasoning: Combine sour cream with cumin, garlic powder, salt, and pepper until smooth.
- Layer the salad: Spread refried beans or cooked beef in a 9x13-inch dish.
- Add the seasoned sour cream: Spread evenly over the protein layer.
- Top with salsa: Spoon salsa in an even layer.
- Layer the cheese: Sprinkle cheddar cheese over the salsa.
- Add fresh lettuce: Distribute shredded lettuce.
- Add tomatoes: Evenly place diced tomatoes.
- Finish with olives and green onions: Top with olives and green onions.
- Chill: Refrigerate for 20–30 minutes before serving.
- Serve: Accompany with tortilla chips.
Notes
Refrigerating ensures the layers meld. Green onions can be omitted. Tortilla chips are optional for a cracker base.