Seven-Layer Taco Salad

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Description:

The Seven-Layer Taco Salad is a vibrant, flavorful dish that brings all the best elements of a classic taco into a salad form. This layered salad is a crowd-pleaser for potlucks, parties, or casual family dinners. It features a base of crunchy lettuce, followed by layers of seasoned ground beef, beans, cheese, guacamole, sour cream, salsa, and olives—each ingredient adding a fresh and satisfying bite. It’s customizable to suit your tastes, and the layers can be served in a large bowl or individual servings for a fun presentation!

Ingredients:

  • For the Salad:
  • 6 cups Romaine lettuce, chopped
  • 1 lb ground beef (or ground turkey for a leaner option)
  • 1 packet taco seasoning mix (or homemade taco seasoning)
  • 1/2 cup water (for seasoning mix)
  • 1 (15 oz) can refried beans (or black beans, drained and rinsed)
  • 1 cup shredded cheddar cheese (or Mexican blend cheese)
  • 1 cup guacamole (store-bought or homemade)
  • 1 cup sour cream
  • 1 cup salsa (your choice of mild, medium, or hot)
  • 1/2 cup sliced black olives (optional)
  • 1/2 cup sliced green onions (optional)
  • For the Optional Toppings:
  • Crumbled tortilla chips (for added crunch)
  • Fresh cilantro, chopped
  • Jalapeño slices (for heat)
  • Sliced cherry tomatoes
  • Sliced avocado

Instructions:

  1. Cook the Ground Beef:
  • In a large skillet, heat a little oil over medium heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked (about 7-8 minutes).
  • Drain any excess fat, then stir in the taco seasoning and 1/2 cup water. Simmer for 2-3 minutes until the beef is evenly coated and the seasoning is well mixed. Remove from heat and let it cool slightly.
  1. Prepare the Salad Base:
  • In a large salad bowl or on a platter, spread the chopped Romaine lettuce evenly to form the base layer.
  1. Layer the Ingredients:
  • Layer 1: Spread the seasoned ground beef evenly over the lettuce.
  • Layer 2: Add the refried beans (or black beans) in an even layer on top of the beef.
  • Layer 3: Sprinkle the shredded cheese evenly over the beans.
  • Layer 4: Add the guacamole in spoonfuls, then gently spread it into an even layer.
  • Layer 5: Spread sour cream on top of the guacamole, smoothing it out into a layer.
  • Layer 6: Spoon the salsa evenly over the sour cream, covering the entire salad.
  • Layer 7: Top with sliced black olives and green onions, if using.
  1. Serve:
  • For added crunch, you can sprinkle crumbled tortilla chips on top of the salad just before serving.
  • Garnish with fresh cilantro, jalapeño slices, sliced cherry tomatoes, and avocado slices for extra flavor and color.
  1. Enjoy:
  • Serve the Seven-Layer Taco Salad immediately, or cover and refrigerate for up to 1-2 hours if you prefer it cold. If you’re making it ahead, keep the guacamole, sour cream, and salsa separate to add just before serving.

Tips for Success:

  • Customize Layers: Feel free to swap out ingredients to suit your tastes. You can use ground turkey, chicken, or even tofu for a vegetarian version. Black beans, kidney beans, or pinto beans can be used in place of refried beans.
  • Taco Seasoning: For a homemade taco seasoning, combine chili powder, cumin, garlic powder, onion powder, paprika, and a pinch of cayenne pepper. This way, you can control the spice level and avoid the additives in store-bought packets.
  • Layering Order: While traditional Seven-Layer Salad follows this order, you can adjust depending on what ingredients you prefer to have on top (e.g., if you want your sour cream on top of the guacamole, it’s up to you!).
  • Make It Ahead: To save time, you can prepare the layers separately in advance and assemble the salad right before serving. This helps maintain the freshness of the ingredients like lettuce and guacamole.

Recommendations:

  • Side Dishes: Pair with a side of Mexican rice, cilantro-lime rice, or fresh tortilla chips.
  • Drink Pairing: This salad goes wonderfully with a cold margarita, a light beer, or a citrusy iced tea.
  • Meal Prep: Make individual servings in mason jars or small containers for easy meal prep. Layer the ingredients in reverse order (with the dressing or salsa on top) so the lettuce doesn’t get soggy.

Nutrition (per serving, assuming 6 servings):

  • Calories: ~450-500 kcal
  • Protein: 20g
  • Fat: 30g
  • Carbohydrates: 30g
  • Fiber: 8g
  • Sugar: 4g
  • Cholesterol: 45mg
  • Sodium: 850mg
  • Vitamin A: 50% DV (from lettuce and cheese)
  • Vitamin C: 15% DV (from salsa and guacamole)
  • Calcium: 20% DV (from cheese and sour cream)

This taco salad is a balanced and filling option, providing plenty of protein and healthy fats while being high in fiber from the beans and veggies. It’s a great choice for a lighter yet satisfying meal, especially when served with optional tortilla chips or a side of rice.

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