Layered Taco Salad

Layered Taco Salad

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Layered Taco Salad

Layered Taco Salad

Prep Time 15 minutes
Cook Time 10 minutes
Servings 12


  • 3 cups sour cream
  • 1 cup mayonnaise
  • 1 tsp chili powder
  • 1 tsp garlic salt
  • Few dashes hot sauce
  • 1 1/2 pounds lean ground beef
  • 1 package taco seasoning
  • 1 to 2 heads of iceberg lettuce - cores removed
  • 1 cup corn
  • 1 can (15 ounces) kidney or black beans - drained and rinsed
  • 3 scallions - chopped
  • 2 to 3 cups shredded Mexican blend cheese
  • 1 medium tomato - chopped
  • 1 can (2.5 ounces) sliced black olives
  • Tortilla chips
  • Salsa


  • In a bowl, whisk together the first five ingredients.
  • Cover and refrigerate until ready to use.
  • Brown the beef in a skillet.
  • Add taco seasoning and some water according to package instructions. Let cool.
  • In a large clear glass bowl or clear 9″ x 13″ glass pan, start layering.
  • First cut lettuce into big chunks and put into bow or pan.
  • Next spread cooled tao meat, then beans and corn over the lettuce.
  • Carefully spread the sour cream mixture on top like you would frost a cake.
  • Sprinkle cheese, tomatoes, olives and scallions on top.
  • Cover with plastic wrap and refrigerate until ready to serve.
  • Serve with tortilla chips and salsa.


Calories: 473kcal | Carbohydrates: 16g | Protein: 22g | Fat: 37g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1263mg | Potassium: 504mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1306IU | Vitamin C: 6mg | Calcium: 314mg | Iron: 3mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

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  1. Marlyn Haye says:

    Can this be made the night before?