Layered Taco Salad

5 from 1 vote

Crisp lettuce, seasoned taco meat, black beans, corn, shredded cheese, and the most irresistibly creamy salsa ranch dressing are layered together in a salad that is as gorgeous as it is delicious!

Prep Time20

Cook Time0

Total Time20

Servings:

Calories: 298kcal

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.

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.

Substitutions:

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.

How to Scale: This recipe can easily be doubled if you are feeding a crowd or halved for smaller portions.

Nutrition