Layered Taco Salad

In a large skillet set over medium‑high heat, cook 1 pound of ground beef or any meat you prefer, breaking it apart with a spatula until browned and no longer pink. Add your favorite taco seasoning, or we have a great homemade taco seasoning recipe here: Homemade Taco Seasoning.

While the meat cools, make the dressing by stirring together ½ cup sour cream, ¼ cup mayonnaise, 1 tablespoon taco seasoning, and 1 tablespoon lime juice in a small bowl. Add a splash of your favorite hot sauce if you want extra heat. To thin the dressing, whisk in water or milk a little at a time until it reaches your preferred consistency.

In a 3‑quart dish, spread all of the cooked and cooled taco meat evenly across the bottom to form the first layer.

Drain and rinse a 15‑ounce can of black beans, then spread them evenly over the taco meat to create the second layer.

Spread about 10 ounces of sour cream over the black beans to create the third layer. A squeeze‑tube sour cream works especially well for this step because it lets you distribute it evenly; then you can smooth it out gently with the back of a spoon to cover the beans completely.

Chop one head of iceberg lettuce—or any lettuce you prefer—and spread half of it over the sour cream to form the fourth layer. Drain an 11‑ounce can of Mexicorn and sprinkle it evenly over the lettuce for the fifth layer. Finish by adding the remaining lettuce on top to create the sixth layer.

Top the taco salad with Pico de Gallo, drained, sliced black olives, diced avocado, and shredded sharp cheddar cheese. Serve with tortilla chips and dressing.

Enjoy!

Love Mexican food? We do too! Check out some of our favorite recipes:

• Grilled Chipotle Sirloin Tacos
• Baja Shrimp Tacos
• Queen Mary🚢Copycat Crispy Fish Tacos
• Skillet Jalapeño Cheddar Cornbread (Mexican-Style)
• Mexican Spicy Pinto Beans with Green Chiles and Bacon
• Loaded Chicken & Green Chile Taquitos
• Guacamole with Roasted Green Chiles
• Slow Cooker Shredded Beef Flautas with Avocado Crema