Best 4 Layered Taco Salad Recipes

Indulge in a fiesta of flavors with our tantalizing layered taco salad, an exquisite symphony of textures and tastes that will transport your taste buds to taco heaven. This culinary masterpiece starts with a crispy bed of tortilla chips, topped with seasoned ground beef, a vibrant medley of crisp lettuce, juicy tomatoes, creamy avocado, tangy salsa, and a symphony of shredded cheese. Drizzle our zesty homemade ranch dressing for a burst of creamy, herby goodness that ties all the flavors together. But that's not all; we've included three additional tantalizing variations to satisfy every palate. Craving a vegetarian delight? Opt for our black bean taco salad, where tender black beans take center stage. If you're a spice enthusiast, our spicy taco salad will ignite your taste buds with a fiery kick. And for those who love a classic, our traditional taco salad with chicken offers a timeless flavor combination that never disappoints. So, grab your apron and let's embark on a culinary adventure, creating a fiesta of flavors that will leave you craving more.

Here are our top 4 tried and tested recipes!

TASTY LAYERED TACO SALAD

Tasty Layered Taco Salad image

My colorful and attractive salad looks very appealing when layered in a trifle dish. It can be used as a main dish or side. I've even served it at potlucks. -Elissa Dougherty, Babylon, New York

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings (1 cup each).

Number Of Ingredients 16

Ingredients

1 pound ground beef
2/3 cup water
1 envelope taco seasoning
2 medium ripe avocados, peeled and pitted
2 tablespoons finely chopped red onion
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 can (2-1/4 ounces) sliced ripe olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups shredded cheddar cheese
1 cup salsa
2 cups sour cream
Tortilla chips

Steps:

In a small skillet, cook beef over medium heat until no longer pink; drain. Stir in water and taco seasoning. Bring to a boil; cook and stir for 2 minutes. Cool slightly., In a small bowl, mash avocados with onion, garlic and lemon juice. In a 3-qt. glass bowl, layer with beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa and sour cream. Serve immediately with chips.

Nutrition Facts : Calories 289 calories, Fat 21g fat (11g saturated fat), Cholesterol 65mg cholesterol, Sodium 559mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 3g fiber), Protein 13g protein.

LAYERED TACO SALAD

Layered Taco Salad image

I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. -Betty Nickels, Tampa, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1 pound lean ground beef (90% lean)
2 tablespoons reduced-sodium taco seasoning
1 cup salsa
1 tablespoon lime juice
6 ounces baked tortilla chips (about 70 chips)
12 cups chopped iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups shredded reduced-fat Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
1 medium red onion, thinly sliced
1/3 cup fat-free sour cream

Steps:

In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice., Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.

Nutrition Facts : Calories 442 calories, Fat 14g fat (6g saturated fat), Cholesterol 69mg cholesterol, Sodium 925mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 7g fiber), Protein 31g protein.

LAYERED TACO SALAD

Layered Taco Salad image

Active time: 45 min Start to finish: 45 min

Categories Salad Bean Beef Cheese Leafy Green Sauté Kid-Friendly Quick & Easy Salad Dressing Ground Beef Summer Gourmet Small Plates

Yield Makes 6 servings

Number Of Ingredients 28

Ingredients

For dressing
1/4 cup fresh lime juice
1/2 cup chopped fresh cilantro
1 teaspoon sugar
1 tablespoon chili powder
1/4 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup olive oil
For beef
1 medium onion, chopped
3 garlic cloves, finely chopped
1 to 2 fresh serrano chiles (including seeds), finely chopped
1 tablespoon chili powder
2 teaspoons ground cumin
2 tablespoons olive oil
1 1/2 lb ground chuck
1 (8-oz) can tomato sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
For salad
1 (1/2-lb) firm-ripe California avocado
1 head iceberg lettuce, thinly sliced (8 cups)
1 large tomato (1/2 lb), chopped
1/4 lb coarsely grated extra-sharp Cheddar (1 1/2 cups)
1 (15- to 19-oz) can black beans, drained and rinsed
1 (6-oz) can sliced pitted California black olives, drained
Accompaniment: tortilla chips

Steps:

Make dressing:
Whisk together lime juice, cilantro, sugar, chili powder, cumin, salt, and pepper, then add oil in a stream, whisking until emulsified.
Cook beef:
Cook onion, garlic, chiles to taste, chili powder, and cumin in oil in a 12-inch heavy skillet over moderate heat, stirring occasionally, until onion is well softened, about 6 minutes. Add beef and cook, stirring occasionally and breaking up lumps, until meat is no longer pink, about 5 minutes, then spoon off any excess fat from skillet.
Add tomato sauce, salt, and pepper to beef and cook, stirring, until slightly thickened, about 3 minutes. Remove from heat.
Assemble salad:
Peel and pit avocado, then cut into 1/2-inch pieces.
Spread lettuce over bottom of a shallow 4-quart dish. Spoon beef mixture evenly over lettuce and continue making layers with tomatoes, cheese, beans, avocado, and olives. Drizzle dressing over salad.

LAYERED TACO SALAD (TASTE OF HOME)

Layered Taco Salad (Taste of Home) image

Make and share this Layered Taco Salad (Taste of Home) recipe from Food.com.

Provided by IAcupcake

Categories Greens

Time 30m

Yield 12 Cups, 12 serving(s)

Number Of Ingredients 16

Ingredients

1 lb ground beef
2/3 cup water
1 (1 1/4 ounce) envelope taco seasoning
2 medium avocados, peeled and pitted
2 tablespoons finely chopped red onions
3 garlic cloves, minced
1 teaspoon lemon juice
4 cups shredded lettuce
1 (2 1/4 ounce) can sliced black olives, drained
2 medium tomatoes, chopped
1 small cucumber, peeled and chopped
5 green onions, chopped
2 cups shredded cheddar cheese
1 cup salsa
2 cups sour cream
tortilla chips

Steps:

Cook beef till no longer pink; drain. Stir in water and seasoning. Bring to boil; cook and stir 2 minutes. Cool slightly.
Mash avocados with onion, garlic, and lemon juice. In 3 quart glass bowl, layer beef, avocado mixture, lettuce, olives, tomatoes, cucumber, green onions, cheese, salsa, and sour cream. Serve with chips.

Nutrition Facts : Calories 242, Fat 19.3, SaturatedFat 8, Cholesterol 42.6, Sodium 229.8, Carbohydrate 9.1, Fiber 3.5, Sugar 2.2, Protein 10

Tips:

For the best flavor, use fresh, ripe ingredients.
Don't skimp on the seasoning! Taco seasoning is what gives this salad its signature flavor.
If you don't have taco seasoning on hand, you can make your own by combining chili powder, cumin, garlic powder, onion powder, paprika, and salt.
For a vegetarian version of this salad, omit the ground beef and add more beans or vegetables.
If you like a spicy salad, add a diced jalapeño pepper or some cayenne pepper to the taco seasoning.
For a more creamy salad, add a dollop of sour cream or Greek yogurt to each serving.
This salad is also great for meal prep. Simply layer the ingredients in a container and store it in the refrigerator for up to 3 days.

Conclusion:

Layered taco salad is a delicious and easy-to-make dish that is perfect for any occasion. It's a great way to use up leftover taco meat, and it's also a healthy and filling meal. With its layers of fresh ingredients and flavorful taco seasoning, this salad is sure to be a hit with everyone who tries it.