Seven-Layer Taco Salad

Here’s a vibrant, crowd-pleasing Seven-Layer Taco Salad that’s perfect for parties, potlucks, or a fun family dinner—packed with fresh flavors, crunchy textures, and customizable layers!

Prep Time: 20 mins | Serves: 6–8

Ingredients:

1. Base Layer:

   • 5 cups chopped romaine lettuce or mixed greens

2. Protein Layer:

   • 1 lb ground beef or turkey, cooked with taco seasoning (or 2 cups black beans for vegetarian)

3. Beans & Corn:

   • 1 (15 oz) can black beans or pinto beans, drained/rinsed

   • 1 cup corn kernels (fresh, canned, or roasted)

4. Fresh Veggies:

   • 1 cup cherry tomatoes, halved

   • 1 avocado, diced (or guacamole)

   • ½ cup red onion, finely chopped

5. Cheese & Creamy Layers:

   • 1 ½ cups shredded cheddar or Mexican blend cheese

   • 1 cup sour cream or Greek yogurt

   • ½ cup salsa (or pico de gallo)

6. Crunchy Toppings:

   • 1 ½ cups crushed tortilla chips or strips

   • ½ cup sliced black olives (optional)

7. Dressing/Finale:

   • ¼ cup cilantro, chopped

   • Lime wedges & ranch or chipotle sauce for drizzling

Instructions:

1️⃣ Layer in order (in a large trifle bowl, glass dish, or individual servings):

• Lettuce → Meat/Beans → Black Beans & Corn → Tomatoes, Avocado, Onion → Cheese → Sour Cream & Salsa → Tortilla Chips & Olives.

2️⃣ Garnish & Serve:

• Top with cilantro, lime wedges, and extra chips. Drizzle with dressing just before eating.

🌟 Tips & Variations:

• Make ahead: Prep ingredients separately; assemble 30 mins before serving to avoid sogginess.

• Lighten up: Use ground chicken, fat-free Greek yogurt, and skip chips.

• Tex-Mex twist: Add jalapeños, pickled red onions, or cotija cheese.

• Dressing options: Swap ranch for cilantro-lime crema or avocado dressing.

This salad is a colorful, textural fiesta—great with a spoon or scooped up with chips!