Layered Taco Salad Recipe with Ground Beef
If you’re looking for an easy taco salad recipe packed with flavor, color, and texture—this layered taco salad recipe is it! It’s a great meal for Taco Tuesday, a fun twist on traditional tacos, and perfect for family taco night. With seasoned ground beef, crisp lettuce, fresh veggies, and creamy dressing, this colorful salad is loaded with all the best parts of tacos, in salad form.
This classic taco salad recipe is a great way to turn your favorite taco ingredients into a fresh, layered salad perfect for busy weeknights. It’s a quick meal, easily customizable, and even works well for mason jar salads.
Why You’ll Love This Layered Taco Salad Recipe
- It’s a quick meal that’s easy to prep ahead for busy weeknights or gatherings.
- Packed with fresh veggies, seasoned ground beef, and all your favorite taco ingredients in one colorful salad.
- A great way to switch up traditional tacos—fun for Taco Tuesday or any night!
- Fully customizable with different proteins, cheeses, and salad toppings.
- Looks beautiful in a trifle bowl with its neat layers of lettuce, meat, beans, and cheese.
- Works great for healthy meals or low carb options.
- It’s a crowd-pleaser that both kids and adults love!
Ingredients You Will Need
Here’s a quick look at the fresh, flavorful ingredients you’ll need to make this layered taco salad recipe with ground beef:
For the Dressing
- 1 1/4 cups sour cream
- 1/4 cup salsa
- ½ teaspoon taco seasoning (or homemade taco seasoning)
For the Salad
- 1 pound lean ground beef (or sub ground chicken or lean ground turkey)
- 1 (1 oz.) packet taco seasoning mix
- 6 cups chopped iceberg lettuce (or romaine lettuce)
- 1 (15 oz.) can black beans, rinsed and well-drained
- 1 1/2 cups pico de gallo, well-drained, or you can use salsa, but please see the recipe tips below.
- 1 (15 oz.) can sweet corn, well-drained
- 1 (2.25 oz.) can sliced black olives, well-drained
- 2 cups shredded cheddar cheese or Mexican cheese blend (or low-fat cheese)
- 1 or 2 ripe avocados, peeled and cubed
- Fresh cilantro, chopped
- Optional toppings: lime juice, hot sauce, dollop of sour cream, plain Greek yogurt, pepper jack cheese, green onions, red onion, bell peppers or red peppers, grape tomatoes or cherry tomatoes, crunchy tortilla chips
How to Make Layered Taco Salad with Ground Beef
- In a large skillet, brown ground beef over medium-high heat. Drain excess fat. Add a packet of taco seasoning. Cook on medium heat until the taco meat is well-seasoned. Set aside to cool.
- In a small bowl, mix together sour cream, salsa, and 1/2 teaspoon taco seasoning until smooth.
- Chop your salad greens. Rinse and very well-drain all canned ingredients: black beans, sweet corn, black olives, and pico de gallo. If not drained properly, the salad may turn soggy.
- In a trifle bowl or large glass dish, layer in this order: lettuce, black beans, seasoned ground beef, pico de gallo, corn, and black olives. Then spread the dressing mixture evenly over the top. Finally, add a layer of cheddar cheese and finish the layers with chopped fresh cilantro.
- When ready to serve, top with cubed avocado. Serve the layered taco salad with more fresh cilantro, lime juice, and salsa, if desired.
How to Serve Layered Taco Salad
- As a low-Carb Option – Skip the chips and tortillas and enjoy it as a healthy meal in salad form with all the taco ingredients you love.
- In a Trifle Bowl – Serve in a clear glass bowl to show off the layers of lettuce, meat, beans, veggies, and cheese. It looks beautiful on a table for gatherings.
- With Taco Shells – Scoop the salad into crunchy taco shells for a fun, handheld twist on ground beef tacos.
- With Flour Tortillas – Serve with warm flour tortillas or homemade flour tortillas on the side to wrap up bites of salad.
- As a Dip – Serve with crunchy tortilla chips and let guests scoop it like a layered taco dip.
- Taco Bar Style – Set out the salad and let everyone add their favorite toppings like creamy avocados, lime juice, hot sauce, or plain Greek yogurt.
- In Mason Jars – For individual servings or meal prep, layer ingredients in mason jar salads. Keep dressing and chips separate until serving.
Recipe Tips
- Drain Everything Well – Make sure black beans, sweet corn, black olives, and pico de gallo are very well-drained to prevent a watery mess at the bottom of your bowl.
- Make it Ahead – You can assemble the salad (without dressing, cheese, or avocado) several hours in advance. Cover and chill until ready to serve.
- Customize It – Swap the ground beef for ground chicken, lean ground turkey, or any ground meat you prefer.
- Serve Toppings Separately – Keep creamy avocados, lime wedges, hot sauce, and tortilla chips on the side so everyone can build their plate just how they like.
- Salsa vs. Pico de Gallo – You can use salsa instead of pico de gallo, but it may run down the sides of the bowl and make the layers look messy. I recommend using pico de gallo in the salad for a neater presentation, and serving salsa on the side.
How to Store
- Make Ahead: Assemble the salad up to a few hours in advance (minus the chips and avocado) and refrigerate in an airtight container or cover the trifle bowl with plastic wrap.
- Leftovers: Store leftovers in the fridge for up to 2 days. The lettuce will soften, but it’s still tasty.
More Salad Recipes You Will Want to Try
Layered Taco Salad Recipe with Ground Beef
Layered taco salad made with seasoned ground beef, black beans, corn, pico de gallo, and cheese over crisp lettuce. Topped with a creamy taco dressing. Easy to make, perfect for family dinners or meal prep.
Ingredients
Taco Salad Dressing
- 1 ¼ cups sour cream
- ¼ cup salsa
- ½ teaspoon taco seasoning or homemade taco seasoning
Taco Salad
- 1 pound lean ground beef or sub ground chicken or lean ground turkey
- 1 1 oz. packet taco seasoning mix
- 6 cups chopped iceberg lettuce or romaine lettuce
- 1 15 oz. can black beans, rinsed and well-drained
- 1 ½ cups pico de gallo well-drained, or you can use salsa, but please see the recipe tips below.
- 1 15 oz. can sweet corn, well-drained
- 1 2.25 oz. can sliced black olives, well-drained
- 2 cups shredded cheddar cheese or Mexican cheese blend or low-fat cheese
- 1 or 2 ripe avocados peeled and cubed
- Fresh cilantro chopped
- Optional toppings: lime juice hot sauce, dollop of sour cream, plain Greek yogurt, pepper jack cheese, green onions, red onion, bell peppers or red peppers, grape tomatoes or cherry tomatoes, crunchy tortilla chips
Instructions
- In a large skillet, brown ground beef over medium-high heat. Drain excess fat. Add a packet of taco seasoning. Cook on medium heat until the taco meat is well-seasoned. Set aside to cool.
- In a small bowl, mix together sour cream, salsa, and 1/2 teaspoon taco seasoning until smooth.
- Chop your salad greens. Rinse and very well-drain all canned ingredients: black beans, sweet corn, black olives, and pico de gallo. If not drained properly, the salad may turn soggy.
- In a trifle bowl or large glass dish, layer in this order: lettuce, black beans, seasoned ground beef, pico de gallo, corn, and black olives. Then spread the dressing mixture evenly over the top. Finally, add a layer of cheddar cheese and finish the layers with chopped fresh cilantro.
- When ready to serve, top with cubed avocado. Serve the layered taco salad with more fresh cilantro, lime juice, and salsa, if desired.
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About Sarah
Wife. Mother. From-Scratch Cook. Homemaker.
I’m Sarah, the creator of Rocky Hedge Farm, where I share my love for simple living, homemade meals, and creating a cozy home. As a wife and mother, I’m passionate about slowing down, cooking from scratch, and finding joy in the everyday moments of life. From DIY projects and family-friendly recipes, I hope to inspire others to embrace a life rooted in simplicity and warmth.
