Layered Taco Salad

by Lisa Marie Rosati on July 9, 2012

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This recipe is REALLY yummy, especially if your like Mexican food and sour cream (and I do!). I serve it during the warmer months and for parties, its always a big hit!

Taco Seasoning Mix

1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper


1 pound lean ground beef or ground turkey
taco seasonings mix (recipe is above)
¾ cup water
2 tablespoons olive oil
4 cups lettuce (romaine or iceberg), shredded
1 cup firm and ripe tomatoes, diced
½ of a 16-ounce container sour cream
1 cup Mexican cheese blend (bagged and already shredded)
1 small can of black olives already sliced
1 lime
a handful of fresh cilantro, minced
1 avocado, diced (optional)
Picante sauce (optional)


layered taco salad top view


  1. Brown the meat with olive oil in a large skillet. When meat is browned, mix the taco seasoning with water and add to the skillet. Simmer until reduced. Remove from the heat when done.
  2. Mince the cilantro and dice the avocado and set aside.
  3. Mix sour cream with minced cilantro and the juice of one lime.
  4. Chop or shred lettuce into bite sized pieces and layer in the bottom of a clear glass bowl.
  5. Dice the tomatoes and put a generous layer on top of the shredded lettuce.
  6. If using the avocado, sprinkle some on top of the tomatoes now.
  7. Put a layer of cooled taco meat on top of the tomatoes.
  8. Then a thick layer of shredded Mexican cheese blend.
  9. Put a thick and large round circle of sour cream mixture on top of the cheese.
  10.  Sprinkle the top with the sliced black olives.
  11. Garnish with a smaller circle of diced tomatoes on top of the sour cream and olives.
  12. Spoon out individual servings into a plate and drizzle with Picante Sauce if you’d like.
  13. Enjoy!