What’s better than tacos? Tacos in salad form! This Layered Taco Salad recipe has it all. With layers of lettuce, corn, beans, taco meat, crushed tortilla chips and the most mouth-watering salsa ranch taco salad dressing, this salad is fresh, colorful and – most of all – absolutely delicious and super family friendly!
I’m a huge fan of both ground turkey tacos and a classic taco salad, but this layered taco salad recipe is the best of both worlds! I love layering the ingredients for this loaded taco salad in a big glass bowl for a beautiful display that makes everyone want to dig in.
One of the best things about a Layered Taco Salad is that it can be made ahead of time. Because the ingredients are assembled in layers, the salad doesn’t get soggy! Just assemble the salad except for the tortilla chips and pico de gallo, then cover and refrigerate. When you’re ready to serve it, top with chips and pico and you’re good to go.
Why I LOVE this recipe!
- Kid-friendly – Tacos are the ultimate kid-friendly food, and this layered taco salad is a hit, too.
- Perfect for potlucks and parties – It’s easy to prep ahead of time, travels well, and looks so colorful and pretty on the table!
- Easily customizable – Add a layer or remove a layer depending on your preferences – this one’s really easy to customize.
- Quick to make – Once the taco meat is prepared (and that’s easy to do ahead of time), this loaded taco salad comes together in just a few minutes.
Recipe Notes
This Layered Taco Salad recipe is as simple as promised! Just 20 minutes for a family friendly meal.
In this section I am going to go through a few tips and tricks I use for how to make Layered Taco Salad to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
For the salsa ranch dressing:
- Sour cream – Sour cream creates a creamy, tangy base for the easy taco salad dressing.
- Salsa – Grab your favorite salsa from the grocery store, at the heat level you prefer (mild, medium, or hot).
- Ranch seasoning – Buy a packet at the store or make your own ranch seasoning at home (it’s easy!)
For the taco salad:
- Lettuce – I like to use shredded iceberg lettuce for a crisp, cool, sturdy base.
- Corn – Adds color, texture, flavor, and fiber to this layered taco salad recipe. I like to use drained canned corn, which makes it extra easy.
- Black beans – No loaded taco salad would be complete without black beans!
- Taco meat – Make up a batch of taco meat using ground turkey or ground beef and taco seasoning. You can find my favorite taco meat recipe in my post for Ground Turkey Tacos.
- Cheese – I like to use shredded Mexican cheese blend because it’s easy and tastes great! Mexican cheese blend is usually a mix of Monterey Jack, cheddar cheese, asadero cheese, and queso quesadilla cheese. If you prefer, you can substitute with any one of those cheeses.
- Pico de gallo – Made with tomatoes, onion, peppers, and fresh cilantro, you can find pre-made pico de gallo in the produce or deli section of most grocery stores. It’s also easy to make your own pico de gallo (and delicious, too!)
- Tortilla chips – Crushed tortilla chips add salty crunch to this layered taco salad recipe.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Spicy Layered Taco Salad– Use hot salsa for the salsa ranch, swap the Mexican blend cheese for pepper jack, and top with spicy pickled jalapeno peppers for a loaded taco salad that brings the heat!
- Avocado Layered Taco Salad– Add a layer of guacamole before topping with salsa ranch. Garnish with sliced avocados.
- Loaded Veggie Layered Taco Salad– Add a layer of Mexican Roasted Vegetables for a veggie-filled version.
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Layered Taco Salad.
Make the salsa ranch by mixing the salsa, sour cream, and ranch dressing mix together.
Add the iceberg lettuce to a large serving bowl.
Top the lettuce with the corn and black beans.
Sprinkle the taco meat evenly over the top.
Top with the salsa ranch dressing and spread evenly.
Top with the crushed tortilla chips and pico de gallo.
Recipe Tips
- Show off the layers with a large glass bowl or dish – This Layered Taco Salad looks great in a clear serving dish. I like using a large glass dish or trifle bowl.
- Layer ingredients in the order shown – All of the elements of this taco salad are layered in a way that they won’t get soggy as they sit.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Buy pre-shredded lettuce – Many well-stocked grocery stores offer already-shredded iceberg lettuce, saving you washing and cutting time.
- Plan ahead – Make Ground Turkey Tacos earlier in the week, doubling up on the taco meat. Once the leftover taco meat has cooled, place it in an airtight container and refrigerate for up to 3 days (or freeze for several months). Now your taco meat for your Layered Taco Salad is ready to go!
- Prep it ahead of time – Make Layered Taco Salad up to 1 day advance. Assemble everything up to the cheese layer, cover, and refrigerate. When you’re ready to serve the salad, top with chips and pico de gallo then serve.
What to Serve with Layered Taco Salad
Since this protein based dinner has the delicious flavors of Mexican food, it will pair well with many of your favorite Mexican-inspired and Tex-Mex side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Easy Mexican Cornbread
- Crockpot Borracho Beans or Mexican Style Crock Pot Refried Beans
- Easy Mexican Rice or Chipotle Cilantro Lime Rice
- Mexican Roasted Vegetables
- Sautéed Peppers & Onions
Recipe FAQ’s
What toppings go on a taco salad?
Taco salads can be super simple with just a few ingredinets such as lettuce, taco meat, cheese, and dressing – or it can be loaded up with sour cream, guacamole, olives, corn, peppers, onions, tortilla chips, refried beans, black beans, pinto beans, and many other ingredients.
What kind of dressing goes on a Mexican salad?
You have a few options for dressing on a Mexican salad. A nice vinaigrette with cilantro and lime works well, or you can go for a more creamy dressing like the salsa ranch used in this recipe. Even just a spoonful or two of salsa is delicious on many Mexican-themed salads.
More EASY Salad Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy salad recipes here, or see a few of our readers favorite recipes below.
- Classic Taco Salad
- Tostada Salad
- BBQ Ranch Chicken Salad
- Burrata Caprese Salad
- Mexican Corn Salad
- Blackened Chicken Salad
Layered Taco Salad
Ingredients
For the Salsa Ranch Dressing
- 1 cup sour cream
- 1/2 cup salsa
- 2 tablespoons ranch seasoning
For the Taco Salad
- 1 head iceberg lettuce, chopped
- 1 can corn, drained
- 1 can black beans
- 3 cups taco meat, (see note)
- 1 cup shredded Mexican cheese
- 1 cup pico de gallo
- 1 cup crushed tortilla chips
Instructions
- Prepare the dressing by mixing together sour cream, salsa, and ranch seasoning. Set aside.
- In a large bowl with high sides, add the lettuce. Then layer on corn, black beans, and taco meat.
- Spread the dressing over the layer of taco meat. Add the cheese, then crush the tortilla chips over the top. Last top with pico de gallo.
- When ready to serve either toss the salad together, or dump the salad into a bigger bowl and toss to coat everything in the dressing.
Recipe Notes
- This salad can be made up to 24 hours in advance when assembled as directed. When making in advance assemble everything up to the cheese layer, then top with chips and pico de gallo right before serving.
- This salad uses premade taco meat. You can find my go-to recipe for taco meat here.
- Mexican cheese blend: Feel free to substitute cheddar, Monterey Jack, pepper Jack, or another favorite cheese.
- Black beans: If you have another favorite bean you prefer instead, such as pinto beans, they can be easily swapped.
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