7 Layer Taco Salad Recipe

A side view of a clear glass trifle dish with a layered taco salad with the dressing and salsa in jars on the side.

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!

Course Side Dish

Cuisine Mexican

Diet Diabetic, Gluten Free, Low Calorie, Low Fat

Prep Time 20

Total Time 20

Servings servings

Calories 244kcal

Author Jessy Freimann

Equipment

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.

Nutrition