Seven-Layer Taco Salad – Page 2

Cook the Ground Beef: In a skillet over medium heat, cook the ground beef until browned and fully cooked, breaking it apart as it cooks. Drain any excess grease, then add the taco seasoning and a little water (according to the seasoning packet instructions). Stir well to combine and set aside to cool.
Prepare the Beans: While the beef is cooling, heat the refried beans in a small saucepan over low heat until warm. Stir occasionally to prevent sticking.
Layer the Salad: Start by placing a layer of shredded lettuce at the bottom of a large serving dish or trifle bowl. Follow with a layer of seasoned ground beef, then a layer of refried beans. Make sure each layer is spread evenly to create a beautiful visual effect.
Add the Veggies: Next, add the diced tomatoes. If you’re adding any optional veggies like olives, jalapeños, or onions, this is the time to sprinkle them on.
Top with Cheese: Sprinkle the shredded cheddar cheese generously on top of the tomatoes.
Finish with Sour Cream and Salsa: Add a layer of sour cream followed by a layer of salsa. You can drizzle the salsa on top or spread it out evenly.
Top with Chips: Finally, add the crushed tortilla chips on top for that signature crunch. You can also sprinkle some extra cheese and optional toppings for a finishing touch.
Serve and Enjoy: Serve immediately, or refrigerate until ready to serve. If you’re preparing it in advance, add the chips just before serving to keep them crisp.

Swap the Meat: Ground beef is a classic choice for this salad, but you can easily swap it out for ground turkey, chicken, or even a plant-based meat alternative to suit your dietary preferences.
Make It Spicy: Add some chopped jalapeños or a few dashes of hot sauce to the ground beef or the salsa to give your salad an extra kick.
Beans for Extra Protein: If you want to make the salad even heartier, add a layer of black beans or pinto beans along with the refried beans.
Go Dairy-Free: For a dairy-free version, substitute the cheddar cheese and sour cream with dairy-free alternatives. There are plenty of great dairy-free sour creams and cheeses available at most grocery stores now.
Add Avocado: For a creamy addition, add some freshly diced avocado or guacamole to the salad. This can enhance the texture and make it feel even more indulgent.
Lighter Dressing Option: If you want to reduce the calories, try using Greek yogurt instead of sour cream or a light salsa dressing instead of regular salsa.

Here’s a quick list of kitchen equipment you’ll need to make Seven-Layer Taco Salad:

If you have leftovers, store them properly to maintain their freshness:

Refrigerate: Store any leftover taco salad in an airtight container in the fridge for up to 2 days. The salad may soften a bit over time, but it will still taste great.
Separate Layers for Storage: If you plan to store leftovers, it’s best to keep the layers separate. This way, you can reassemble them later and add the chips right before serving. This will prevent the chips from getting soggy.
Freeze: While the salad itself doesn’t freeze well due to the fresh ingredients, you can freeze the ground beef and beans separately. This way, you can quickly make the salad when you’re ready by thawing the meat and beans.