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Layered Taco Salad

 Layered Taco Salad
I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. —Betty Nickels, Tampa, Florida
6 ServingsPrep/Total Time: 25 min.


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 2 tablespoons reduced-sodium taco seasoning
  • 1 cup salsa
  • 1 tablespoon lime juice
  • 6 ounces baked tortilla chips (about 70 chips)
  • 12 cups chopped iceberg lettuce
  • 6 plum tomatoes, seeded and chopped
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
  • 1 large sweet yellow or red pepper, thinly sliced
  • 1 medium red onion, thinly sliced
  • 1/3 cup fat-free sour cream


  • In a large nonstick skillet, cook beef over medium heat 6-8 minutes
  • or until no longer pink, breaking into crumbles; drain. Sprinkle
  • taco seasoning over beef; stir to combine. In a small bowl, mix
  • salsa and lime juice.
  • Arrange tortilla chips on a serving platter; layer with lettuce,
  • tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa
  • mixture and sour cream. Serve immediately. Yield: 6 servings.
Nutritional Facts: 1 serving equals 442 calories,

2 of 2

Layered Taco Salad (continued)

Nutritional Facts: 14 g fat (6 g saturated fat), 69 mg cholesterol, 925 mg sodium, 52 g carbohydrate, 7 g fiber, 31 g protein.