Layered Mexican Salad
This vibrant and hearty Layered Mexican Salad is a show-stopping dish, packed with layers of fresh vegetables, creamy toppings, bold flavors, and irresistible textures. Perfect for potlucks, parties, or meal prep, it's colorful, customizable, and incredibly easy to assemble!
Equipment
- Large clear glass bowl or trifle dish
- Mixing bowls
- Cutting board
- Sharp knife
- Spoon or spatula
- Measuring cups and spoons
Ingredients
- Serves approx. 6–8
- For the Salad Layers:
- 4 cups chopped romaine lettuce
- 1 lb ground beef or ground turkey optional
- 1 packet taco seasoning
- 1 cup canned black beans rinsed and drained
- 1 cup cherry tomatoes halved
- 1 cup corn fresh, canned, or frozen & thawed
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup sour cream
- 1 cup guacamole or mashed avocado with lime
- ½ cup salsa or pico de gallo
- ¼ cup sliced black olives optional
- ¼ cup chopped red onions or green onions
- Fresh cilantro chopped (for garnish)
- Optional Toppings:
- Crushed tortilla chips
- Jalapeño slices
- Lime wedges
Instructions
- Cook the Protein (if using):
- In a skillet over medium heat, cook the ground beef until browned. Drain excess fat, then add taco seasoning and a bit of water (per packet instructions). Simmer for 5 minutes and let cool slightly.
- Prepare Ingredients:
- Rinse and chop the lettuce, tomatoes, and onions. Rinse beans and corn if using canned. Shred cheese and prepare the guacamole and sour cream.
- Layer the Salad (Bottom to Top):
- First layer: Chopped romaine lettuce
- Second layer: Taco-seasoned ground beef
- Third layer: Black beans
- Fourth layer: Corn and tomatoes
- Fifth layer: Shredded cheese
- Sixth layer: Sour cream spread evenly
- Seventh layer: Guacamole
- Final touches: Salsa, olives, onions, cilantro
- Chill or Serve Immediately:
- Cover and refrigerate for 30 minutes if desired. Serve cold with tortilla chips or as a side.
Notes
Use a glass bowl to showcase the colorful layers.
Make it vegetarian by omitting the meat and adding more beans or avocado.
For a lighter version, substitute Greek yogurt for sour cream.
This salad is best eaten the same day to maintain texture, but leftovers keep well for up to 2 days.