Ingredients
- 1 head of lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, canned, or frozen and thawed)
- 1 cup shredded cheddar cheese
- 1 cup guacamole
- 1 cup sour cream or Greek yogurt
- ½ cup sliced black olives
- ¼ cup chopped green onions
- 1 cup cooked ground beef or shredded chicken (optional)
- 1 packet taco seasoning (if using meat)
Instructions
- Prepare the Protein (if using):
Cook ground beef or chicken in a skillet over medium heat until fully cooked. Stir in taco seasoning according to package instructions and set aside to cool. - Assemble the Layers:
- Layer 1: Spread the chopped lettuce evenly in the bottom of a large serving dish or bowl.
- Layer 2: Add the cherry tomatoes on top of the lettuce.
- Layer 3: Evenly distribute the black beans over the tomatoes.
- Layer 4: Sprinkle the corn kernels over the black beans.
- Layer 5: Add a layer of shredded cheddar cheese.
- Layer 6: Spread guacamole evenly over the cheese.
- Layer 7: Top with sour cream or Greek yogurt, smoothing it out to cover the guacamole.
- Finish with Garnishes:
Sprinkle the sliced black olives, chopped green onions, and cooked seasoned meat (if using) over the top. - Chill:
Cover the dish with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld. - Serve:
Serve chilled, optionally with tortilla chips on the side for scooping. Enjoy your layered taco salad!
Let me know if you’d like to customize this further!