Seven Layer Taco Salad

Servings: 8–10
Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients

Salad

• 1 lb (450 g) ground beef
• 1 packet (1 oz) taco seasoning
• 2–3 tbsp water (or as directed on seasoning packet)
• 4 cups chopped romaine or iceberg lettuce
• 2 cups slightly crushed tortilla chips
• 1 red bell pepper, diced
• 1 orange bell pepper, diced
• 1 cup shredded cheddar cheese
• 1 cup diced tomatoes
• 2 avocados, diced
• ¼ cup chopped green onions
• 2 tbsp chopped fresh cilantro (optional)

Dressing

• ½ cup sour cream
• ½ cup salsa
• 1 tbsp taco seasoning

Instructions

1. Cook the beef
   • Brown the ground beef in a skillet over medium heat until fully cooked.
   • Drain excess grease.
   • Stir in the taco seasoning and water according to the packet directions.
   • Simmer for 2–3 minutes, then let cool.
2. Make the dressing
   • In a small bowl, mix together the sour cream, salsa, and 1 tablespoon taco seasoning until smooth.
3. Assemble the layers (bottom to top)
   1. Crushed tortilla chips
   2. Chopped lettuce
   3. Diced red and orange bell peppers
   4. Seasoned taco beef
   5. Dressing
   6. Shredded cheddar cheese
   7. Diced avocado
   8. Diced tomatoes
   9. Green onions and cilantro
4. Cover and refrigerate for 30 minutes before serving if desired. Toss the salad just before serving so all the layers are mixed together.

Optional Add-Ins

• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 can sliced black olives
• 1 jalapeño, diced
• Guacamole instead of diced avocado
• Pepper Jack or Mexican-blend cheese

Tips

• If making ahead, keep the tortilla chips separate and add them just before serving to keep them crunchy.
• You can substitute ground turkey or shredded chicken for the beef.
• Leftovers are best eaten within 1 day, as the lettuce and chips will soften.