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Layered Taco Salad

A close up of food, with Salad and Taco
Easy to make and full of delicious flavor, this simple layered taco salad is a fun twist on classic Mexican favorites.
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Table of Contents
  1. LAYERED TACO SALAD INGREDIENTS
  2. HOW TO MAKE THIS LAYERED TACO SALAD RECIPE
  3. JUMP TO RECIPE

I’m excited to partner with Carusele to bring you this easy and amazing layered taco salad made with Laura’s Lean Ground Beef. Although I have been compensated, all opinions are my own. #LaurasLean

This simple layered taco salad is loaded with flavor! Ground beef, tomatoes, beans, lettuce, taco seasoning, onion, black olives, cheese, sour cream, and tortilla chips are put together for a hearty and tasty dinner option the whole family will love. Perfect for busy weeknight dinners or to take along to a potluck, this is a family favorite worth saving!

A close up of many different types of food, with Taco and Salad

MORE FAVORITES

Frito Pie | Taco Bake | Doritos Casserole


LAYERED TACO SALAD INGREDIENTS

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You’ll need…

For the salad:

  • 1 pound Laura’s Lean Ground Beef
  • 1 can tomatoes with chiles, drained
  • 1 head iceberg lettuce, cored and chopped and dried
  • 1 packet taco seasoning or homemade taco seasoning
  • 2 15-ounce cans refried beans
  • ⅛ cup water
  • 1 yellow onion, diced finely
  • 1 tablespoon minced garlic
  • 1 bunch green onions, chopped
  • 1.5 cups of your favorite   salsa
  • 2 cups cheddar cheese, shredded
  • ⅓ cup sliced black olives, drained
  • 2 Roma tomatoes, seeds removed and chopped
  • 2 jalapeno peppers, sliced
  • Tortilla chips

For the ranch sour cream:

  • 1 ⅔ cups sour cream
  • ⅓ cup mayonnaise
  • 1 packet ranch dry dressing mix

SUBSTITUTIONS AND ADDITIONS

CHIPS: Use flavored tortilla chips to add an extra kick to your dish.

CORN: Add corn into the layers.

PEPPERS: I love chopped bell peppers on top of this before serving. Yum!

GUAC: You can never go wrong with a little guacamole… yum!

BACON: Cook and crumble some bacon to add on top.. because bacon makes everything better! 😉

SALSA: Our homemade restaurant style salsa goes perfectly in this dish!

RICE: I like to add Spanish rice as a side or even added to the layers sometimes.

OMIT: Don’t love heat? Leave out the jalapenos!

A dish is filled with food, with Taco and Salad

I love using Laura’s Lean Ground Beef for our recipes! They offer the best taste and quality and make every recipe extra yummy.

Each 4-ounce serving contains less than 10g of fat, 4.5g or less of saturated fat and less than 95mg of cholesterol per 100g serving. It’s certified through the American Heart Association heart check program and meets USDA standards for Extra Lean.

Choosing Laura’s Lean Ground Beef is a simple way to balance taste and nutrition for your family with their premium, better-for-you, 92% ground beef, 96% ground beef, and 92% beef patties available at retail stores nationwide.


MORE FAVORITES WITH LAURA’S LEAN

Salisbury Steaks | Meatloaf | Tater Tot Casserole


HOW TO MAKE THIS LAYERED TACO SALAD RECIPE

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STEP ONE: In a medium mixing bowl combine sour cream, mayonnaise, and ranch dry dressing mix. Whisk together until well combined. Cover with saran wrap and put in the refrigerator for 1-2 hours to allow it to set fully.

STEP TWO: In a large skillet cook the Laura’s Lean Ground Beef over medium heat until no longer pink. Drain grease and return beef back to the skillet. Use a potato masher to break meat into small pieces.

STEP THREE: Add onion and minced garlic and cook with the beef for 5-7 minutes, or until onions are tender. Add 1 can of drained Rotel and taco seasoning to the beef mixture and stir well. Cook until all liquid has evaporated. Remove from the skillet and place in a glass bowl and let sit on the counter for 10 minutes.

STEP FOUR: Cover the glass bowl with saran wrap and place in the refrigerator until completely chilled, about 1-2 hours.

STEP FIVE: In a separate saucepan add the refried beans and water. Stir well. Cook over medium heat until beans are cooked through. Remove from heat and allow to cool for 10 minutes. Place in a separate glass bowl and place in the refrigerator until the meat is finished chilling, about 1-2 hours.

TO MAKE YOUR LAYERS:

Use a spatula to make even layers in this order:

  1. Ground Beef Mixture
  2. Refried Beans
  3. ½ of the chopped Iceberg Lettuce
  4. ½ of the Ranch Sour Cream
  5. Remaining Iceberg Lettuce
  6. Remaining Ranch Sour Cream
  7. Salsa
  8. Shredded Cheddar Cheese
  9. Sliced Olives
  10. Green Onions
  11. Chopped Tomatoes
  12. Chopped Jalapenos, if desired

This is the very best when served and eaten immediately. It will keep in the fridge though – but the lettuce won’t be as crisp the next day!

A plate of food on a table, with Taco and Salad

MORE WINNING DINNER IDEAS

Mexican Casserole | Ground Beef Enchiladas | Taco Soup

Everyone will love this delicious layered taco salad with it’s hearty flavor and satisfying crunch and just the right amount of kick.

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A close up of food, with Salad and Taco

Layered Taco Salad

5 from 1 vote
Easy to make and full of delicious flavor, this simple layered taco salad is a fun twist on classic Mexican favorites.
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 2 hours 55 minutes
Servings 8

Ingredients
  

For the salad:

  • 1 pound Laura’s Lean Ground Beef
  • 1 can tomatoes with chiles drained
  • 1 head iceberg lettuce cored and chopped
  • 1 packet taco seasoning
  • 2 15- ounce cans refried beans
  • cup water
  • 1 yellow onion diced finely
  • 1 tablespoon minced garlic
  • 1 bunch green onions chopped
  • 1.5 cups of your favorite salsa
  • 2 cups cheddar cheese shredded
  • cup sliced black olives
  • 2 Roma tomatoes seeds removed and chopped
  • 2 jalapeno peppers sliced
  • Tortilla chips

For the ranch sour cream:

  • 1 ⅔ cups sour cream
  • cup mayonnaise
  • 1 packet ranch dry dressing mix

Instructions
 

  • In a medium mixing bowl combine sour cream, mayonnaise, and ranch dry dressing mix. Whisk together until well combined. Cover with saran wrap and put in the refrigerator for 1-2 hours to allow it to set fully.
  • In a large skillet cook the ground beef over medium heat until no longer pink. Drain grease and return beef back to the skillet. Use a potato masher to break meat into small pieces.
  • Add onion and minced garlic and cook with beef for 5-7 minutes, or until onions are tender. Add 1 can of drained Rotel and taco seasoning to the beef mixture and stir well. Cook until all liquid has evaporated. Remove from the skillet and place in a glass bowl and let cool on the counter for 10 minutes.
  • Cover the glass bowl with saran wrap and place in the refrigerator until completely chilled, about 1-2 hours.
  • In a separate saucepan add refried beans and water. Stir well. Cook over medium heat until beans are cooked through. Remove from heat and allow to cool for 10 minutes. Place in a separate glass bowl and place in the refrigerator until the meat is finished chilling, about 1-2 hours.

LAYER IN THE BAKING DISH IN THIS ORDER (make sure to use a spatula to smooth out each layer):

  • Ground Beef Mixture
  • Refried Beans
  • ½ of the chopped Iceberg Lettuce
  • ½ of the Ranch Sour Cream
  • Remaining Iceberg Lettuce
  • Remaining Ranch Sour Cream
  • Green Onions
  • Salsa
  • Shredded Cheddar Cheese
  • Sliced Olives
  • Chopped Tomatoes

Video

Nutrition

Calories: 399kcal | Carbohydrates: 11g | Protein: 23g | Fat: 29g | Saturated Fat: 14g | Cholesterol: 94mg | Sodium: 659mg | Potassium: 357mg | Fiber: 3g | Sugar: 4g | Vitamin A: 798IU | Vitamin C: 8mg | Calcium: 288mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

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