Seven-Layer Taco Salad

Instructions

1. Cook the Ground Beef

• In a skillet over medium-high heat, cook the ground beef until browned and crumbled, about 5-7 minutes.
• Drain any excess fat, then stir in the taco seasoning and water. Let it simmer for 3-5 minutes until the mixture thickens. Set aside to cool slightly.

1. Prepare the Salad Base

• In a large, shallow serving dish or trifle bowl, spread the chopped lettuce evenly over the bottom to form the first layer.

1. Add the Layers

• Layer 1: Spread the seasoned ground beef evenly over the lettuce.
• Layer 2: Add a layer of black beans, followed by the chopped cherry tomatoes and red onion.
• Layer 3: Sprinkle the shredded cheese over the vegetables.
• Layer 4: Add dollops of sour cream, spreading it gently with the back of a spoon.
• Layer 5: Spoon the guacamole on top, spreading it out evenly.
• Layer 6: Add a layer of salsa.
• Layer 7: Top with sliced black olives and sprinkle crushed tortilla chips over the entire salad for extra crunch.

1. Garnish and Serve

• Garnish with chopped fresh cilantro, if desired. Serve immediately or refrigerate for up to an hour before serving to allow the flavors to meld.

Tips for Making the Best Seven-Layer Taco Salad

• Use Fresh Ingredients: The fresher the ingredients, the better the flavor. Crisp lettuce, ripe tomatoes, and homemade guacamole will elevate the dish.
• Make It Ahead: You can prepare the layers ahead of time, but wait to add the sour cream, guacamole, and tortilla chips until just before serving to keep them fresh and crunchy.
• Customize the Layers: Feel free to swap or add other ingredients like corn, bell peppers, jalapeños, or even a layer of refried beans for extra depth.

Variations

• Vegetarian Option: Replace the ground beef with meatless crumbles or extra black beans for a vegetarian-friendly version. You can also add grilled tofu or roasted chickpeas for extra protein.
• Chicken Taco Salad: Substitute the ground beef with shredded or grilled chicken seasoned with taco spices.
• Keto-Friendly Version: Skip the beans and tortilla chips, and load up on extra cheese, avocado, and sour cream for a low-carb version.

Storing and Leftovers

• Storage: If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To keep the salad fresh, store the tortilla chips separately and add them just before eating.
• Reheating: If using ground beef, you can warm it slightly before adding to the salad or enjoy the salad cold.

Conclusion

Seven-Layer Taco Salad is a delicious and visually appealing dish that’s sure to be a hit at any gathering. With layers of seasoned meat, fresh vegetables, creamy guacamole, and crunchy toppings, it’s a feast for both the eyes and taste buds. Customize it with your favorite taco ingredients and enjoy this hearty, flavor-packed salad whenever you’re craving a taste of Mexico.