Description
A colorful and delicious Seven-Layer Taco Salad that’s quick to assemble and perfect for parties or family dinners. Layers of refried beans or ground beef, creamy seasoned sour cream, salsa, cheddar cheese, fresh lettuce, tomatoes, olives, and green onions come together for a satisfying Tex-Mex inspired dish served with crunchy tortilla chips.
Ingredients
Scale
Protein Layer
- 1 can refried beans (about 16 oz) or 1 pound ground beef (cooked and drained)
Sour Cream Seasoning
- 1 cup sour cream
- ½ teaspoon ground cumin
- ½ teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
Other Layers
- 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
Serving
- Tortilla chips (for serving, amount as desired)
Instructions
- Prepare the seasoned sour cream: In a small bowl, combine the sour cream with ground cumin, garlic powder, salt, and black pepper. Mix well until fully incorporated to create a flavorful topping layer.
- Layer the base: Evenly spread the refried beans or the cooked ground beef at the bottom of a 9×13 inch serving dish, ensuring a smooth, flat surface for the subsequent layers.
- Add the seasoned sour cream: Spread the sour cream mixture evenly over the refried beans or ground beef layer, creating a creamy contrast to the protein below.
- Spread salsa: Pour and evenly spread a cup of salsa on top of the sour cream layer, adding fresh tangy flavor.
- Sprinkle cheddar cheese: Evenly distribute the shredded cheddar cheese over the salsa, adding a melty, savory layer.
- Add shredded lettuce: Spread the shredded lettuce over the cheese in a thin, even layer for crunch and freshness.
- Layer diced tomatoes: Carefully add the diced tomatoes on top of the lettuce as the next colorful and juicy layer.
- Top with olives and green onions: Finish the salad by sprinkling sliced black olives and chopped green onions evenly over the tomatoes, adding briny and sharp notes.
- Serve: Serve the seven-layer taco salad chilled or at room temperature alongside tortilla chips for scooping and crunch.
Notes
- You can substitute ground beef with ground turkey or chicken for a leaner version.
- For a vegetarian option, use refried beans instead of meat.
- Adjust seasoning in the sour cream to your taste.
- Make ahead and refrigerate for up to 4 hours before serving to allow flavors to meld.
- Serve immediately with crunchy tortilla chips to prevent sogginess.
- Feel free to add jalapeños or avocado for extra flavor variations.
