Seven Layer Taco Salad

Seven Layer Taco Salad is a colorful, crowd-pleasing dish that layers bold Tex-Mex flavors into one irresistible bowl. It’s fresh, creamy, crunchy, and packed with everything I love in a taco—just without the shell. Perfect for parties, potlucks, or a make-ahead dinner, this layered salad is just as beautiful to serve as it is delicious to eat.

Why You’ll Love This Recipe

I love this taco salad because it’s hearty enough to be a meal, but fresh and light enough for any occasion. Each layer adds something different—seasoned meat, crisp veggies, creamy beans, tangy dressing, and lots of cheese. I can prep it in advance, customize it with my favorite toppings, and serve it straight from the dish. Whether I’m feeding a family or bringing something to share, it’s always a hit.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Ground beef or turkey

• Taco seasoning

• Refried beans or black beans (seasoned)

• Sour cream or Greek yogurt

• Salsa or taco sauce

• Shredded cheddar or Mexican cheese blend

• Iceberg or romaine lettuce, shredded

• Cherry tomatoes, halved

• Sliced black olives

• Green onions, chopped

• Avocado or guacamole (optional)

• Tortilla chips (optional for serving)

directions

1. I brown the ground beef in a skillet over medium heat, drain any excess fat, and stir in taco seasoning with a splash of water. I let it simmer until thickened, then let it cool slightly.

2. In a large glass dish or trifle bowl, I spread a layer of seasoned refried beans (or black beans) on the bottom.

3. Next, I spoon the cooled taco meat over the beans.

4. I spread a layer of sour cream or Greek yogurt evenly over the meat.

5. I pour on salsa or taco sauce as the next layer, smoothing it out gently.

6. I add a generous layer of shredded cheese, followed by chopped lettuce.

7. I finish with halved cherry tomatoes, black olives, green onions, and avocado or guacamole if using.

8. I chill the salad for at least 30 minutes before serving so the flavors can blend. I serve with tortilla chips or on its own with a spoon.

Servings and timing

This recipe makes about 6–8 servings as a main dish, or up to 10–12 as a party dip or side. It takes around 25 minutes to prepare and just needs some chill time before serving.

Variations

Sometimes I use shredded chicken or ground turkey instead of beef. I’ve also layered in corn, jalapeños, or pickled red onions for extra flavor. When I want a vegetarian version, I skip the meat and double up on beans and veggies. I’ve even used crushed Doritos or tortilla chips as a crunchy base layer for a fun twist.

storage/reheating

I store leftovers in the fridge, covered, for up to 2 days. The lettuce may soften over time, but the flavors still hold up. I don’t recommend reheating—it’s best served cold or at room temperature. If I plan ahead, I keep the lettuce and wet toppings (like tomatoes and salsa) separate and add them just before serving to keep everything fresh.

FAQs

Can I make this ahead of time?

Yes, I often make it a few hours in advance and chill it until I’m ready to serve. I add the lettuce and final toppings just before serving for best texture.

What’s the best dish to use?

I like using a clear glass trifle dish or deep casserole dish so the layers show through. It also makes scooping easier.

Can I make this salad vegetarian?

Absolutely. I use seasoned black beans or refried beans as the protein and load it up with veggies, cheese, and guacamole.

How do I keep it from getting soggy?

I let the cooked beef cool before layering, and I keep the lettuce away from wetter layers like salsa. I also serve it shortly after assembling or keep components separate until serving.

What should I serve with this salad?

It’s great with tortilla chips, as a taco filling, or alongside rice. Sometimes I even wrap leftovers in a tortilla for a quick burrito.

Conclusion

Seven Layer Taco Salad is the perfect mix of flavor, color, and convenience. Whether I’m hosting a get-together or just want a fun way to enjoy taco night, this layered salad is always a hit. It’s easy to make, easy to customize, and impossible not to love—from the first crunchy scoop to the last bite.