Learn How To Make 7 Layer Taco Salad Recipe for Easy Dinners
Ingredients
For the Seasoned Taco Beef
- 1 pound lean ground beef, preferably 90% lean.
- 1 tablespoon olive oil, only if needed for a very lean skillet mixture.
- 2 tablespoons taco seasoning.
- 1/3 cup water.
For the Seven Salad Layers
- 6 cups chopped romaine lettuce, washed and thoroughly dried.
- 1 can (15 ounces) black beans, drained and rinsed.
- 1 cup corn kernels, drained if canned or thawed if frozen.
- 1 1/2 cups diced Roma tomatoes.
- 1 1/2 cups cooked and slightly cooled seasoned taco beef.
- 1 cup shredded Mexican-blend cheese.
- 3/4 cup creamy taco dressing.
Substitutions
- Use iceberg lettuce instead of romaine for extra crunch.
- Use pinto beans instead of black beans.
- Use cherry or grape tomatoes instead of Roma tomatoes.
- Use shredded cheddar, Monterey Jack, or Pepper Jack instead of Mexican-blend cheese.
- Use Catalina dressing, ranch dressing, or a homemade salsa-ranch mixture instead of creamy taco dressing.
Optional Ingredients
- 1 avocado, diced.
- 1/4 cup sliced black olives.
- 1/4 cup sliced green onions.
- 1/4 cup finely diced red onion.
- 1/3 cup salsa.
- 1/2 cup sour cream.
- 1/4 cup chopped fresh cilantro.
- 1 jalapeno, thinly sliced.
- 1 cup crushed tortilla chips.
- Lime wedges, for serving.
Equipment Needed
- Large skillet, preferably 10 to 12 inches.
- Wooden spoon or heat-safe spatula.
- Large clear glass serving bowl or salad bowl.
- Cutting board.
- Sharp chef’s knife.
- Measuring cups.
- Measuring spoons.
- Can opener.
- Colander or fine-mesh strainer.
- Large spoon for serving.
- Small bowl for dressing, if mixing your own.
- Paper towels or clean kitchen towel for drying lettuce.
- Instant-read food thermometer, optional but helpful.
Step-by-Step Instructions
1. Prepare the Lettuce and Vegetables
Wash the romaine lettuce under cool running water. Dry it thoroughly, then chop it into bite-size pieces. You should have about 6 loosely packed cups.
Dice the tomatoes and prepare any optional toppings. Drain and rinse the black beans in a colander until the water runs mostly clear. Drain them very well. Drain canned corn or thaw frozen corn before using.
The lettuce should look crisp and dry rather than wet and glossy.
Excess moisture is one of the biggest reasons layered taco salad becomes watery. Do not assemble the salad with wet lettuce, poorly drained beans, or overly juicy tomatoes.
2. Brown the Ground Beef
Place a large skillet over medium-high heat. Add the ground beef and cook for about 6 to 8 minutes, breaking it into small crumbles with a wooden spoon or spatula.
If you are using very lean beef and the skillet seems dry, add 1 tablespoon olive oil. If the beef releases a lot of grease, carefully drain the excess before adding the seasoning.
The beef is ready for seasoning when no pink areas remain and the crumbles are evenly browned.
Do not leave the beef in large chunks. Smaller crumbles spread more evenly through the salad and are easier to eat.
3. Season the Taco Meat
Reduce the heat to medium. Add 2 tablespoons taco seasoning and 1/3 cup water. Stir until the beef is evenly coated.
Simmer uncovered for 2 to 3 minutes, stirring occasionally. The liquid should reduce and form a light sauce around the meat.
The taco beef is done when it looks moist and seasoned but there is no puddle of watery liquid at the bottom of the skillet.
For food safety, ground beef should reach an internal temperature of 160°F.
Do not add piping-hot beef directly to the lettuce. It can wilt the greens and melt the cheese too early.
4. Cool the Beef Slightly
Remove the skillet from the heat and allow the seasoned beef to cool for about 5 to 10 minutes.
It does not need to become cold. You simply want it warm rather than steaming hot.
Spread the beef into a thinner layer in the skillet to help it cool faster.
5. Build the First Layer
Add the chopped romaine lettuce to the bottom of a large serving bowl. Spread it into an even layer.
This creates a crisp base and helps support the heavier ingredients.
The lettuce should fill the bottom of the bowl evenly without being tightly compressed.
6. Add the Black Bean Layer
Spoon the drained and rinsed black beans evenly over the lettuce.
Try to distribute the beans from edge to edge rather than piling them in the center.
Never add beans directly from the can without draining them. The canning liquid can make the entire salad soggy.
7. Add the Corn Layer
Spread 1 cup of well-drained corn over the black beans.
Corn adds mild sweetness and a pleasant texture that balances the savory taco beef.
Fresh cooked corn, canned corn, or thawed frozen corn all work well.
8. Add the Tomato Layer
Scatter the diced Roma tomatoes evenly over the corn.
Roma tomatoes are a practical choice because they are usually firmer and less watery than large slicing tomatoes.
If your tomatoes are especially juicy, place the diced pieces on paper towels for a few minutes before adding them.
9. Add the Seasoned Beef Layer
Spoon about 1 1/2 cups of slightly cooled taco beef over the tomatoes.
Spread it gently so every serving gets some seasoned meat.
The meat should be warm or room temperature, not visibly steaming.
10. Add the Cheese Layer
Sprinkle 1 cup shredded Mexican-blend cheese evenly over the beef.
Freshly shredded cheese usually has a softer texture, but pre-shredded cheese is perfectly practical for a quick weeknight dinner.
Avoid pressing the cheese down. A loose layer keeps the salad looking fresh and appealing.
11. Finish With the Dressing Layer
Drizzle 3/4 cup creamy taco dressing over the top. You can spread it lightly for a defined seventh layer or leave it drizzled for a more casual presentation.
If you are not serving the salad immediately, consider keeping the dressing separate.
Start with less dressing if your family prefers a lighter salad. Extra dressing can always be served at the table.
12. Add Optional Toppings and Serve
Just before serving, add avocado, sliced olives, green onions, cilantro, jalapenos, salsa, sour cream, or crushed tortilla chips.
Serve the 7 Layer Taco Salad Recipe immediately for the best combination of crisp lettuce, juicy vegetables, seasoned beef, and creamy dressing.
For a full meal, serve it with warm tortillas, Mexican-style rice, or a simple bowl of fresh fruit.
Nutrition Facts
Cost To Make This Recipe
Item – Estimated Cost (USD).
1 lb lean ground beef – $5.50.
Romaine lettuce – $2.25.
Black beans – $1.10.
Corn – $1.00.
Roma tomatoes – $1.75.
Mexican-blend cheese – $2.25.
Taco seasoning – $0.75.
Creamy taco dressing – $2.25.
Small amount of oil and pantry basics – $0.40.
Estimated Total Recipe Cost
Approximately $17.25 USD.
Estimated Cost Per Serving
Approximately $2.88 USD per serving.
