This layered taco salad is a crowd-pleaser with a twist! It’s delicious, lower in carbs and calories, and incredibly versatile. Make it in a clear trifle bowl to show off those colorful layers – perfect for any gathering!

Layered Taco Salad Recipe

Who knew a taco salad could be this stunning? Serve this layered salad in a glass bowl, and it’s sure to impress! A favorite for families and group gatherings alike, it’s easy to make and adapt to everyone’s tastes.

Ingredients for a Taco Salad

Here’s what goes into our layered taco salad:

• Lean ground beef

• Taco seasoning

• Water

• Romaine lettuce

• Sliced black olives

• Cherry or grape tomatoes

• Colorful bell peppers

• Black beans

• Shredded cheddar cheese

• Light sour cream

• Avocad

Feel free to add your favorite ingredients and make it uniquely yours!

How to Assemble the Layered Taco Salad:

1. In a large skillet, cook ground beef until browned and crumbly. Stir in taco seasoning and 1 cup of water. Bring to a boil, then reduce to medium-low and simmer until most of the liquid evaporates.

2. In a large bowl, layer two-thirds of the lettuce as the base. Follow with sliced black olives and two-thirds of the halved tomatoes. Add the remaining lettuce on top.

3. Next, layer the peppers, black beans, and shredded cheese. Top with the warm taco meat, then garnish with sour cream, avocado, and the remaining tomatoes. Toss before serving.

4. Optional: Serve with your favorite salad dressing, or mix equal parts ranch and salsa for a tasty Tex-Mex twist!

Enjoy this fresh, flavorful taco salad – perfect for gatherings big or small!

Fiesta Layered Taco Salad

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Course Salad

Cuisine American

Servings 6

Calories 378 kcal

Ingredients

1 lb lean ground beef
1 oz taco seasoning packet
10 cups romaine lettuce chopped
1 can 4 oz sliced black olives, drained
1 pint cherry or grape tomatoes halved
2 bell peppers any color, diced
1 can 15 oz black beans, drained and rinsed
2 cups shredded cheddar cheese
1 cup light sour cream
1 avocado diced

Instructions

In a large skillet, cook the ground beef until fully browned. Add taco seasoning and 1 cup water. Bring to a boil, then lower the heat and let it simmer until most of the liquid evaporates.
In a large serving bowl, layer two-thirds of the romaine lettuce as the base. Add black olives and two-thirds of the tomatoes. Top with the remaining lettuce.
Continue layering with diced bell peppers, black beans, and shredded cheese. Spoon the warm taco meat over the salad.
Garnish with light sour cream, diced avocado, and the remaining tomatoes. Toss gently before serving.