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Layered taco salad with ground beef, black beans, and cheese in a clear glass bowl

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.
Prep Time 20 minutes
Cook Time 10 minutes
Serving Size 6 servings

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.