Seven-Layer Taco Salad Fiesta Bowl
A colorful and flavorful salad packed with fresh ingredients, perfect for gatherings or a quick weeknight dinner.
Servings: 6 servings
Calories: 450kcal
Ingredients
Salad Base
- 2 cups chopped romaine or iceberg lettuce
- 1 cup diced cucumbers
- 1 cup cherry tomatoes, halved
- 1/2 cup diced yellow bell pepper
- 1/2 cup diced tomatoes
- 1/2 cup diced cucumber
Vegetables and Toppings
- 1/2 small red onion, finely diced
- 1 cup canned corn (drained)
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
- 1/2 cup guacamole (optional)
- 1/2 cup sour cream (optional)
Protein and Cheese
- 1 lb ground beef Can substitute with turkey or chicken.
- 1 packet taco seasoning
- 1/4 cup water
- 1 1/2 cups shredded cheddar cheese
Crunchy Element
- 2 cups crushed tortilla chips or nacho chips
- 1 cup shredded lettuce
Instructions
Cook the Beef
- In a large skillet over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat and add the taco seasoning and water. Stir well and let simmer for about 5 minutes.
Layer the Salad
- In a large trifle bowl or glass dish, layer the ingredients starting with chopped lettuce, then add diced cucumbers, halved cherry tomatoes, diced red onion, drained corn, and yellow bell pepper.
- Add the seasoned taco meat on top, followed by a generous layer of shredded cheddar cheese.
Crush & Top
- Add crushed tortilla chips or nacho chips as the next layer, followed by another layer of shredded lettuce.
- Finish off with dollops of guacamole and sour cream, if using, and sprinkle with fresh diced tomatoes, cucumbers, cilantro, and a drizzle of lime juice.
Serving
- Serve immediately to enjoy the delightful crunch of the tortilla chips or refrigerate for about 30 minutes before serving.
Notes
Customize your sauces or make it vegetarian by swapping ground beef with black beans or lentils. Consider prepping ingredients ahead of time for convenience.