Layered Taco Salad is a vibrant and flavorful dish perfect for gatherings or a family meal. This salad offers all the delicious elements of a classic taco, layered beautifully in a 9×13 pan, making it visually appealing and easy to serve. With layers of seasoned ground beef, crisp lettuce, creamy ranch sour cream mayonnaise, beans, corn, salsa, and more, this salad is bursting with Tex-Mex flavors. It’s topped off with crunchy tortilla chips and optional avocado, making every bite a delightful mix of textures and tastes.
Hearty Layered Taco Salad
This salad is best prepared ahead of time, allowing the flavors to meld together for 12 to 24 hours. It’s an easy, make-ahead dish that’s perfect for potlucks, barbecues, or weeknight dinners. The combination of beef, vegetables, cheese, and a creamy ranch sauce makes it a satisfying meal that everyone will love.
Preparation Time: 30 minutes
Chilling Time: 12 to 24 hours
Servings: 8-10
Equipment:
- 9×13-inch glass baking dish
Recipe Title: Layered Taco Salad
Ingredients:
- 1 lb. extra lean ground beef
- 1 small can green chilies, undrained
- 1 head iceberg lettuce, outer leaves removed
- 1 packet taco seasoning mix (or a mixture of cumin, chili powder, and garlic powder)
- 1 cup ranch sour cream mayonnaise (recipe below)
- 1 (15 oz.) can of beans, rinsed and drained
- 1/2 can (about 7 oz.) sweet corn, drained
- 1/2 cup chopped purple or green onion (plus more for garnish)
- 8 oz. of your favorite tomato salsa
- 8 oz. shredded sharp cheddar cheese
- 1 (3.8 oz.) can sliced black olives, drained
- 1/2 lb. bacon, cooked and crumbled
- 2 jalapeño peppers, sliced
- 1 Roma tomato, seeds removed, chopped
- Ripe avocado chunks (optional)
- Tortilla chips for topping
For the Ranch Sour Cream Mayonnaise:
- 3/4 cup real mayonnaise
- 1/4 cup full-fat sour cream
- 6 tablespoons dry buttermilk ranch dressing mix (homemade or Hidden Valley)
Directions:
- Cook the ground beef, green chilies, and taco seasoning in a skillet over medium heat until the beef is fully browned and the liquid from the chilies has evaporated. Remove from heat and allow the beef mixture to cool completely in the refrigerator.
- In a 9×13-inch glass baking dish, begin layering:
- First, spread the chilled ground beef mixture evenly across the bottom.
- Add a double layer of iceberg lettuce leaves on top of the beef.
- Smooth 1/2 cup of ranch sour cream mayonnaise over the lettuce layer.
- Next, layer the beans, corn, and onions.
- Add another double layer of iceberg lettuce and gently press down.
- Spread the remaining 1/2 cup of ranch sour cream mayonnaise on top of the lettuce.
- Top with salsa, shredded cheddar cheese, black olives, bacon, jalapeños, and chopped Roma tomato. Garnish with extra onions if desired.
- Cover the baking dish with foil or a lid and refrigerate for 12 to 24 hours to let the flavors blend.
- Before serving, slice the salad into squares, top with tortilla chips for added crunch, and garnish with avocado chunks or extra tomato if desired.
For the Ranch Sour Cream Mayonnaise:
- In a small bowl, mix the mayonnaise, sour cream, and dry buttermilk ranch dressing mix until well combined.
- Refrigerate until ready to use.
Enjoy this Layered Taco Salad with its mix of creamy, crunchy, and zesty flavors! It’s a crowd-pleaser that’s sure to be devoured at your next gathering.