This layered taco salad is the first thing to disappear at every cookout. It’s crisp, fresh, and the perfect way to serve tacos to a crowd without all of the messy assembly. I take all the classic taco ingredients: seasoned ground beef, shredded lettuce, sweet corn, black beans, and plenty of cheese, and finish it with a creamy, tangy taco dressing to tie everything together. It serves a crowd, comes together in just 20 minutes, and brings that “wow” factor to any potluck or dinner table.
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Through years of making and testing this taco salad, I found that the biggest pitfall of layered salads is the soggy bottom, where meat juices or watery veggies turn your lettuce into a sad mess. I’ve found that the secret to keeping this salad fresh for hours, or even overnight, is controlling the temperature of the beef and the order of the layers. By cooling the seasoned meat completely and using the beans and corn as a barrier, we lock in the crunch so every bite is as fresh as the first.
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How to Make Layered Taco Salad
Step 1: Prep the dressing:
In a small bowl, whisk together the sour cream, jarred salsa, 1 teaspoon of lime juice, and a half-teaspoon of taco seasoning. Set this aside in the fridge. Letting it sit allows the taco spices to hydrate and thicken the mixture.
Step 2: Brown and Cool the Beef:
Preheat a large skillet over medium-high heat. Add the ground beef and diced red onion. Cook for 6-8 minutes until no longer pink. Drain the excess fat (don’t skip this!) Add the remaining taco seasoning and water, simmering for 3-4 minutes until the sauce is thick and liquid has evaporated. Remove from heat and cool completely to room temperature.
Step 3: Build the layers:
In a large (12-cup) trifle dish or glass bowl, place the chopped lettuce in an even layer at the bottom. Follow this with a layer of black beans, then a layer of corn.
Step 4: Add the Beef and Dressing:
Spoon the cooled beef evenly over the corn layer. Next, spread the reserved sour cream dressing over the beef. This seals the meat and acts as a glue for the next layer.
Step 5: Top & Garnish:
Add a layer of halved cherry tomatoes, followed by the shredded cheddar cheese. Toss the diced avocado with the remaining teaspoon of lime juice (this prevents browning) and pile it in the center. Top with cilantro.