Layered Taco Salad

This Layered Taco Salad is the ultimate crowd-pleasing dish that combines all the vibrant flavors of tacos in a refreshing, hearty salad form. Perfect for parties, potlucks, or a fun family dinner, this recipe layers seasoned ground beef, crisp lettuce, creamy ranch sour cream mayo, beans, corn, cheese, crispy bacon, and more.

It’s topped with crunchy tortilla chips for the perfect balance of textures. Make it ahead and let the flavors meld together for an even more delicious result!

Why You’ll Love This Recipe:

People will love this Layered Taco Salad because it combines all the best elements of a taco—flavor, crunch, and creaminess—into a beautifully layered, easy-to-serve salad.

The seasoned ground beef and crispy bacon provide savory richness, while the fresh veggies, like tomatoes, jalapeños, and lettuce, offer a satisfying crunch.

The creamy ranch sour cream mayo adds a velvety texture that perfectly complements the zesty salsa and sharp cheddar cheese.

It’s customizable, so you can tweak it to suit any taste, and with its make-ahead convenience, it’s a no-fuss, crowd-pleasing dish that’s perfect for any occasion!

Key Ingredients:

Ground beef seasoned with taco mix and green chilies for rich, savory flavor.

Iceberg lettuce for its crisp texture, which holds up well in layered salads.

Ranch sour cream mayonnaise adds a creamy, tangy element that brings everything together.

Beans and sweet corn for extra texture and a touch of sweetness.

Cheddar cheese, crispy bacon, and black olives for savory, crunchy toppings.

Fresh tomatoes, jalapeños, and avocado (optional) for vibrant, fresh flavors.

Tortilla chips for the perfect crunch on top!

Layered Taco Salad

Ingredients:

1 lb. extra lean ground beef

1 small can green chilies, undrained

1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt)

1 packet taco seasoning mix (or a mixture of cumin, chili powder and garlic powder)

1 cup ranch sour cream mayonnaise, divided (recipe below)

1 (15 oz.) can of your favorite beans, rinsed and drained very well

1/2 can (about 7 oz.) sweet corn, drained very well

1/2 cup chopped purple or green onion + more for top

8 oz. of your favorite tomato salsa

8 oz. shredded sharp cheddar cheese

1 (3.8 oz.) can sliced black olives, drained very well

1/2 lb. bacon, fried until crispy, cooled completely, and crumbled

2 jalapeno peppers, sliced

1 Roma tomato, seeds removed, chopped

ripe avocado chunks, (optional)

tortilla chips for topping

Instructions:

Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated.

Place in refrigerator and allow to chill until completely cold. Then, place in an even layer on the bottom of a 9×13 glass cake pan.

Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce,) the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion.

Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving.

Feel free to top this with avocado chunks, extra tomato chunks, and your favorite hot sauce too!

For the ranch sour cream mayonnaise:

3/4 cup real mayonnaise

1/4 cup full fat sour cream

3 to 6 Tablespoons dry buttermilk ranch dressing mix add gradually, according to individual taste

Mix well. Chill until ready to use.

Enjoy!

Notes:

Make-Ahead Convenience: This salad is best when chilled for 12-24 hours before serving, allowing the flavors to meld together. Prep it a day ahead for easy entertaining or meal prep.

Customize the Protein: While the recipe uses ground beef, you can easily substitute it with ground turkey, chicken, or even a vegetarian option like seasoned black beans or crumbled tofu for a lighter or plant-based version.

Adjust the Heat: For a milder salad, skip the jalapeños or use fewer slices. If you like it spicy, add more jalapeños or drizzle with your favorite hot sauce just before serving.

Add Extra Veggies: Feel free to throw in extra veggies like bell peppers, cucumbers, or even a handful of chopped cilantro for more freshness and color.

Tortilla Chips: Add the tortilla chips just before serving to keep them crunchy. You can also use tortilla strips or crumbled chips if you prefer.

Ranch Sour Cream Mayo: If you want a lighter version of the dressing, use low-fat mayonnaise or Greek yogurt. You can also adjust the amount of ranch seasoning to suit your taste.

Layering Tip: Press the layers down gently as you assemble the salad to help everything stay in place when you slice it.

Avocado: If you’re adding avocado, do so just before serving to prevent it from browning. You can also sprinkle it with a bit of lime juice to keep it fresh.

Nutrition Information:

YIELDS: 8 | SERVING SIZE: 1

Frequently Asked Questions:

Can I make this recipe ahead of time?

Yes! In fact, this salad is best when chilled for 12 to 24 hours before serving.

The layers have time to meld together, and the flavors become even more delicious.

Just be sure to add the tortilla chips right before serving so they stay crunchy.

Can I substitute the ground beef with something else?

Absolutely! You can substitute the ground beef with ground turkey, chicken, or even a plant-based protein like crumbled tofu or seasoned black beans.

Just make sure the substitute is cooked and seasoned to your liking.

Can I skip the ranch sour cream mayonnaise dressing?

Yes, you can! If you prefer, you can use a store-bought ranch dressing or a light version to reduce calories.

Alternatively, you can use sour cream, Greek yogurt, or guacamole as a creamy base for the layers.

How can I make this recipe spicier?

To amp up the heat, you can add extra jalapeños or drizzle your salad with your favorite hot sauce before serving.

You could also use a spicier salsa or add some crushed red pepper flakes to the layers for an added kick.

Can I use other types of lettuce instead of iceberg?

While iceberg lettuce is ideal for this salad because it stays crisp and fresh, you can use other types of lettuce like Romaine.

However, keep in mind that other lettuces may wilt more easily, so it’s best to use something with a sturdy texture for layering.

Can I make the ground beef mixture the day before?

Yes, you can! In fact, it’s a great idea to cook the ground beef, chilies, and taco seasoning a day ahead of time.

Once cooked, let it cool completely and store it in the fridge.

This not only saves time but also helps the flavors develop more fully.

How do I prevent the lettuce from wilting?

To keep the lettuce fresh and crisp, use iceberg lettuce or Romaine lettuce, as they hold up best in layered salads.

Be sure to remove the outer leaves of the iceberg head, as they can be tough.

Also, make sure the lettuce is thoroughly dry after washing to avoid excess moisture that could cause wilting.

Can I use pre-cooked bacon?

Yes, you can use pre-cooked bacon if you’re short on time, but freshly cooked and crumbled bacon adds the best texture and flavor to this salad.

If you use pre-cooked bacon, just crumble it over the top as a garnish before serving.

How do I layer the salad properly?

Start with a layer of the seasoned ground beef at the bottom of the dish, followed by a layer of lettuce, then spread the ranch sour cream mayo.

Repeat the layers, pressing gently to keep everything compact.

The key is to layer ingredients evenly and keep the lettuce crisp by not over-saturating it with the creamy dressing.

How do I prevent the tortilla chips from getting soggy?

Add the tortilla chips only just before serving to ensure they stay crispy.

If you add them too early, they can absorb moisture from the other ingredients and become soggy.

Alternatively, you can serve them on the side, allowing guests to add them as desired.