Layered Taco Salad
Easy, cheesy, oh-so-yummy Layered Taco Salad is a budget-friendly recipe is filled with all the taco goodness your family craves!
Servings 8
Calories 583kcal
Ingredients
- 2 cups sour cream or plain Greek yogurt
- 2 cups salsa
- 2 pounds lean ground beef
- 1 cup water
- 2 ounces taco seasoning (2 packets)
- 2 ½ cups Colby jack cheese shredded
- 31 ounces canned black beans rinsed and drained (2 cans)
- ½ head iceberg lettuce shredded of chopped
- 2 Roma tomatoes chopped
- 2 jalapenos sliced
- Canned sliced black olives drained
- Tortilla chips for serving
Instructions
- In a small mixing bowl, stir together the sour cream and salsa until well combined. Set aside.
- Place a large skillet over medium-high heat. Add the ground beef and cook for 8-12 minutes until browned and cooked through. Be sure to break up the meat as it cooks.
- Drain any excess grease from the pan, and return it to the store. Reduce the heat to medium and add the water and taco seasoning to the meat. Stir to combine and cook for 5 minutes until thickened.
- Transfer the taco meat to a 9-inch x 13-inch baking dish and spread it into an even layer. Then top the meat with a layer of shredded cheese, black beans, sour cream/salsa mixture, and finally lettuce.
- To garnish the taco salad, top the lettuce with tomatoes, sliced jalapenos, and black olives (or use whichever toppings you prefer).
- Spoon portions onto plates and serve with tortilla chips or Fritos.
Notes
Cilantro, avocado, corn, crumbled Fritos, diced green chilies, and green onions would all be delicious as toppings for this salad as well.
Nutrition
Calories: 583kcal | Carbohydrates: 32g | Protein: 44g | Fat: 32g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.4g | Cholesterol: 143mg | Sodium: 1878mg | Potassium: 1119mg | Fiber: 11g | Sugar: 7g | Vitamin A: 2113IU | Vitamin C: 15mg | Calcium: 420mg | Iron: 6mg