Layered Taco Salad

This quick and easy 30 Minute Layered Taco Salad is a simple weeknight meal. It's also beautifully layered and easily transportable, which makes it perfect for all of your summertime potlucks and football tailgates too. Your family is sure to love it!

Course Lunch, Main Course, Salad

Cuisine American, Mexican

Diet Diabetic, Gluten Free, Low Calorie, Low Fat, Low Salt

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 381kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

2 tablespoons olive oil
2 pounds ground chicken
2 ½ teaspoons chili powder*
1 teaspoon cumin*
¾ teaspoon onion powder*
¾ teaspoon garlic powder*
1 teaspoon kosher salt*
¼ teaspoon black pepper*
½ cup water
1 large head of iceberg lettuce, chopped
1 15 ounce can black beans, rinsed and drained
1 15 ounce can yellow corn, drained
1 ½ cups sour cream, greek yogurt, or labneh
¾ cup shredded mexican cheese
½ cup sliced cherry tomatoes
½ cup diced avocado
3 tablespoons diced red onion
Cilantro optional
Crushed tortilla chips optional

Instructions

Heat a large skillet over medium heat. Once hot, add oil. Add ground chicken and cook for 5 to 8 minutes, breaking up with a spoon, until almost cooked through.
Add seasonings and water. Stir until the meat is coated. Cook another 5 to 8 minutes, or until there is hardly any liquid remaining. Turn off heat and set aside to cool slightly.
Prepare the remaining ingredients.
In a large dish (I like to use a trifle dish to show all the layers), assemble the taco salad by starting with a thick layer of lettuce on the bottom. Then, in this order, add even layers of black beans, corn, and sour cream, greek yogurt, or labneh. Smooth into an even layer on top.
Sprinkle the top with shredded cheese. Add cherry tomatoes, diced avocado, and red onion on top of the cheese. Garnish with cilantro and crushed tortilla chips, if using. Serve immediately.

Notes

*You can use 2 tablespoons of taco seasoning instead of these individual spices, if you prefer.
Make sure almost all of the water evaporates before you remove the ground chicken from the heat. If the meat is too saucy, it will make the salad turn soggy.
Assemble this layered taco salad right before serving. You can prep the ingredients ahead of time, but for best quality, wait to assemble it until you're ready to eat.

Nutrition