Layered Taco Salad

5 from 4 votes

Easy to make and full of delicious flavor, this simple layered taco salad is a fun twist on classic Mexican favorites.

Prep Time25

Cook Time30

Chill Time2

Total Time2 55

Course: Main Course

Cuisine: Mexican

Keyword: Layered Taco Salad, Layered Taco Salad Recipe

Servings:

Calories: 404kcal

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 to 2 hours to allow it to set fully.
In a large skillet, brown 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 the beef for 5 to 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.
Cover the glass bowl with plastic wrap and place in the refrigerator until completely chilled, about 1 to 2 hours.
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 taco meat is finished chilling, about 1 to 2 hours.
In a 9x13-inch dish, use a spatula to make even layers in this order; ground beef mixture, refried beans, half of the lettuce, half of the ranch sour cream, the rest of the lettuce, remaining ranch sour cream, salsa, shredded cheddar cheese, sliced olives, green onions, chopped tomatoes, then hopped jalapeños

You can batch cook ground beef ahead of time and store in the fridge or freezer for use later. This makes for a quicker prep time.
Use a potato masher to break meat into small pieces. You don't want big chunks of meat in your salad so make sure the pieces are nice and small.