This 7 layer taco salad recipe is so easy to make for parties. Full of 7 different layers of delicious Mexican-inspired flavors, you can top it with chicken for a healthy main dish or serve it on its own as a great side dish to pass around. Ready in just 20 minutes!
Jump to:
Why You'll Love This Layered Taco Salad Recipe:
I'm certainly no expert in Mexican cuisine. And I won't try to tell you that any of these types of recipes that I create are authentic. But, I still enjoy creating meals that highlight the amazing flavors that you typically find in Mexican food.
I thought this layered taco salad recipe would be a fun and lighter twist on a 7 layer dip. It's perfect to throw together and bring to a picnic or get-together and has flavors that everyone loves!
I’ll admit, this was pretty darn hard to photograph, and even harder not to eat while I was taking the photos. My window kept casting a reflection on my giant trifle dish. But I plowed through and promptly went to town on a massive bowl of this salad, and then proceeded to spend the rest of the week enjoying it for lunch with chicken on top.
In the interest of keeping things simple and tasty, I made a taco salad dressing with ranch and taco seasoning. It was quick and easy and added a great creaminess! I also threw a dollop of salsa on top. You know, for good measure. Here are a few more reasons why I can't get enough of this layered taco salad:
- Great for weekly meal prep
- Full of spicy, Mexican-inspired flavors
- Made with simple ingredients
- Perfect for parties or to keep on hand at home
- No cooking or baking necessary!
Ingredient Information And Substitutions
- Lettuce: Save yourself the time and hassle and buy a bag of the pre-washed stuff. All that's left to do is open the bag and dump it into your serving dish!
- Black Beans: Again, to make things as easy as possible, I'm using canned black beans. Make sure to drain and rinse before using.
- Corn: I went with frozen corn that I thawed and drained. You could also use canned, just drain it well.
- Tomatoes: Roma or plum tomatoes are my favorites! Cherry or grape could work too as long as you halve them first.
- Cheddar Cheese: It wouldn't be a taco-inspired recipe without some cheddar cheese. Pepper Jack (for a bit of a kick) or Monterey Jack are good substitutions.
- Sliced Olives: Now, I know you don't usually find olives in tacos, but hear me out: they are so tasty in this 7 layer taco salad!
- Green Onions: Also not usually seen in tacos, but I prefer the mild taste of scallions for this over red or yellow onions.
- Tortilla Chips: To add a nice crunch! You can choose any tortilla or corn chip you want and then simply crush them. For the photos I added pop of color with blue corn chips.
- Homemade Dressing: A simple combination of ranch dressing and taco seasoning is all you'll need to elevate your seven layer taco salad recipe.
How To Make 7 Layer Taco Salad
Step 1: Start with the lettuce and beans.
Grab a large serving dish (I like a giant trifle dish) and start adding the lettuce. Place it evenly around the perimeter of the bowl, then fill in the middle. Now, do the same with the black beans.
Step 2: Add the corn and tomatoes.
Next is corn. Add the tomatoes on top for the next layer.
Step 3: Add the remaining toppings.
Then the cheddar cheese. Top the cheese with olives, scallions, and tortilla chips.
Step 4: Make the dressing.
Place the ranch in a small bowl, add the taco seasoning, and stir to combine. You could also make the dressing in a glass mason jar to make mixing and storing easier. Serve alongside the salad and devour!
Frequently Asked Questions
Totally! Switch them out as you’d like. Just be aware that things with a lot of liquid won’t last as long and may not layer well. Other delicious taco salad toppings could include bell peppers, guacamole, refried beans, sour cream, or even jalapeños for a spicy kick. Try my Roasted Corn Salsa instead of regular corn too!
Yes! In fact, this also makes an awesome meal prep. That’s exactly why I serve the dressing on the side, and I’d probably add the chips just before serving to preserve the crispy texture.
I like to serve it in a deep, clear bowl with straight sides — my favorite taco salad bowl is my trifle bowl. And when you actually serve it, be sure to dig the utensils deep, all the way to the bottom, to get some of all the delicious flavors!
My layered taco salad recipe will keep for around 4 days covered in the refrigerator.
Tips For Making Layer Fiesta Taco Salad
- For each layer, begin by placing it around the perimeter of the bowl to define each section, and then fill the middle with the rest. This will allow you to get that pretty layered look that wows everyone!
- Remove the seeds from the tomatoes to make sure there’s less liquid. I also use Roma (or plum) tomatoes as they have less liquid and seeds in them.
- This layered taco salad recipe makes a very large amount, so it's perfect to feed a crowd. But you can always cut it down if need be.
- If you're looking to make this into less of a side dish and more of a full meal, it tastes fantastic with chicken over it. Try my Easiest Slow Cooker Taco Meat EVER — it's SO good!
- Ingredients to prep ahead: To get ahead, thaw and drain the corn, rinse and drain the black beans, and remove the seeds from the tomatoes and chop. You can also prep the tortilla chips by placing them in a Ziploc bag and then crushing with a rolling pin.
- Leftovers and storage: As mentioned, this Mexican layered salad will keep for about 4 days in the fridge. Make sure to place it in an airtight container or cover tightly in plastic wrap for the best results. Keep any extra dressing covered (or in a jar) in the fridge too.
What To Serve With Taco Layer Salad Recipe
Layered taco salad makes for a wonderful lunch or dinner on its own, or you can top it with your favorite protein for a more substantial meal. You can also pair it with one of these recipes to round out and complete this dish:
Other Mexican-Inspired Recipes To Try
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
7 Layer Taco Salad Recipe
Ingredients
Taco Salad:
- 5 ounces pre-washed lettuce, chopped
- 2 15 ounce ounce cans black beans, rinsed and well drained
- 16 ounces frozen corn, thawed and well drained
- 6 medium Roma tomatoes, seeded and cut to a large dice
- 2 cups shredded cheddar cheese
- 2 2.25 ounce cans sliced black olives
- 2 scallions, chopped
- ½ cup crumbled tortilla chips,
Taco Ranch Dressing:
- 1 cup ranch dressing
- 2 Tablespoons taco seasoning
Instructions
Taco salad:
- In a deep, clear glass bowl, start by placing the lettuce. For each layer, begin by placing it around the perimeter of the bowl to define each layer and then fill the middle with the rest.
- The second layer is the black beans and the third is the corn.
- After the corn, add a layer of tomatoes and top it with a layer of cheddar cheese.
- Finally, sprinkle on the olives, scallions and crumbled tortilla chips if you're craving some crunch.
Taco Ranch dressing
- Mix the ranch dressing and taco seasoning until fully combined.
- Serve on the side of or drizzle over the salad.
Video
Notes
- For each layer, begin by placing it around the perimeter of the bowl to define each section, and then fill the middle with the rest. This will allow you to get that pretty layered look that wows everyone!
- Remove the seeds from the tomatoes to make sure there’s less liquid. I also use Roma (or plum) tomatoes as they have less liquid and seeds in them.
- This layered taco salad recipe makes a very large amount, so it's perfect to feed a crowd. But you can always cut it down if need be.
- If you're looking to make this into less of a side dish and more of a full meal, it tastes fantastic with chicken over it. Try my Easiest Slow Cooker Taco Meat EVER — it's SO good!
- Ingredients to prep ahead: To get ahead, thaw and drain the corn, rinse and drain the black beans, and remove the seeds from the tomatoes and chop. You can also prep the tortilla chips by placing them in a Ziploc bag and then crushing with a rolling pin.
- Leftovers and storage: As mentioned, this Mexican layered salad will keep for about 4 days in the fridge. Make sure to place it in an airtight container or cover tightly in plastic wrap for the best results. Keep any extra dressing covered (or in a jar) in the fridge too.
Julia @ Happy Foods Tube says
Jessy says
Platter Talk says
Jessy says
Lisa | Garlic & Zest says
Jessy says
karthika says
Jessy says
Tina Dawson | Love is in my Tummy says
Jessy says
Agness of Run Agness Run says
Jessy says
Patsy Rauch says
Jessy Freimann says
Terry D says
Jessy Freimann says
Shelley says