Print

Layered Taco Salad with Crunchy Tortilla

Print Recipe

Layered taco salad with crunchy tortilla is a bold, colorful, and crowd-pleasing dish that combines the best of tacos and fresh salad into a hearty, satisfying bowl with savory, crisp, and creamy textures.

Ingredients

Scale
  • 1 lb ground beef
  • 1 packet taco seasoning
  • 1 head iceberg or romaine lettuce, chopped
  • 1 cup cherry or grape tomatoes, halved
  • 1/2 red onion, finely chopped
  • 1 cup black beans, rinsed and drained
  • 1 cup corn kernels (fresh, canned, or thawed frozen)
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream or ranch dressing
  • 1/2 cup salsa or taco sauce
  • 1 cup crunchy tortilla chips or strips, crushed
  • Optional toppings: avocado, olives, jalapeños, green onions, cilantro

Instructions

  1. In a skillet over medium heat, cook the ground beef until browned. Drain excess fat.
  2. Stir in taco seasoning with a splash of water and simmer until thickened. Let cool slightly.
  3. Prepare fresh ingredients: wash and chop lettuce, halve tomatoes, dice onion, and prepare beans and corn.
  4. In a large glass bowl or trifle dish, begin layering: first, chopped lettuce; second, seasoned beef; third, black beans and corn; fourth, tomatoes and onions; fifth, shredded cheese; sixth, sour cream or ranch; seventh, salsa or taco sauce.
  5. Just before serving, top with crushed tortilla chips or strips for added crunch.
  6. Garnish with optional toppings like avocado, olives, green onions, or cilantro.
  7. Serve immediately or chill until ready to serve.

Notes

  • Assemble ahead and add chips and dressing right before serving to maintain crunch.
  • Customize with vegetarian, vegan, or low-carb versions.
  • Store components separately for best freshness.
  • Serve warm or cold depending on preference.

Nutrition

Keywords: Layered taco salad, taco salad with beef, gluten-free taco salad, potluck salad, tortilla salad

Find it online: https://yumcove.com/layered-taco-salad-with-crunchy-tortilla/