Layered Taco Salad

Ingredients

For the Beef

• 1 lb (450 g) ground beef
• 1 packet (1 oz) taco seasoning
• ¼ cup water

Salad Layers

• 1 bag (9–10 oz) tortilla chips, slightly crushed
• 4 cups shredded iceberg lettuce
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 cup sliced dill pickles (optional, as shown)
• 1 can (15 oz) corn, drained
• 1 can (15 oz) black beans, drained and rinsed (optional)
• 2 cups diced tomatoes
• 2 avocados, diced
• ¼ cup chopped cilantro
• 2 green onions, sliced

Optional Dressing

• 1 cup sour cream
• ½ cup mayonnaise
• 1 tbsp taco seasoning
• 1 tbsp lime juice

Instructions

1. Cook the Beef
   • Brown the ground beef in a skillet over medium heat.
   • Drain excess grease.
   • Stir in taco seasoning and water.
   • Simmer for 3–5 minutes, then let cool slightly.
2. Prepare the Dressing (Optional)
   • Mix sour cream, mayonnaise, taco seasoning, and lime juice until smooth.
3. Assemble the Salad
   Layer the ingredients in a large glass serving bowl in this order:
   • Crushed tortilla chips
   • Half of the seasoned beef
   • Corn
   • Black beans (if using)
   • Pickles
   • Half of the dressing or sour cream
   • Remaining beef
   • Shredded cheddar cheese
   • Diced avocado
   • Diced tomatoes
   • Cilantro and green onions
4. Serve
   • Chill for 15–30 minutes if desired.
   • Toss just before serving, or serve as a layered salad for presentation.

Tips

• Add sliced black olives or jalapeños for extra flavor.
• Swap ground turkey or chicken for a lighter version.
• Add salsa or guacamole on top before serving.
• For maximum crunch, add the tortilla chips just before serving.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 8–10