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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings


  • 1 pound lean ground beef (90% lean)
  • 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 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.
Nutrition Facts
1 serving: 442 calories, 14g fat (6g saturated fat), 69mg cholesterol, 925mg sodium, 52g carbohydrate (9g sugars, 7g fiber), 31g protein.
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Average Rating:
  • mercynono
    Dec 19, 2017

    Not sure who invented this originally but layered taco salad was a popular dish for casual entertaining in the early 1970's when I was a young bride on a budget

  • nancymcsews
    Aug 4, 2008

    10 points

  • lynn aniceto
    Feb 23, 2006

    No comment left