Description
This Seven-Layer Taco Salad is a colorful and flavorful dish that’s perfect for parties or as a refreshing appetizer. Layers of refried beans, sour cream, guacamole, salsa, cheese, lettuce, tomatoes, olives, and green onions create a delicious and satisfying salad that is sure to impress your guests.
Ingredients
Scale
For the Salad:
- 1 can (15 oz) refried beans
- 1 cup sour cream
- 1 cup guacamole
- 1 cup salsa or pico de gallo
- 1 cup shredded cheddar cheese
- 1 cup shredded lettuce
- 1 cup diced tomatoes
- 1/2 cup sliced black olives
- 1/4 cup chopped green onions
- Optional: chopped cilantro for garnish
- Tortilla chips for serving
Instructions
- Spread the refried beans: Evenly spread the refried beans in the bottom of a 9×13-inch dish or large glass bowl.
- Layer the sour cream: In a small bowl, mix the sour cream with a pinch of taco seasoning (if desired) and spread it over the beans.
- Add the guacamole: Layer the guacamole on top of the sour cream.
- Top with salsa: Spread the salsa or pico de gallo over the guacamole layer.
- Sprinkle the cheese: Evenly sprinkle the shredded cheese over the salsa layer.
- Layer the remaining ingredients: Add shredded lettuce, diced tomatoes, black olives, and green onions on top of the cheese.
- Garnish and chill: Garnish with chopped cilantro, if desired, and chill for at least 30 minutes before serving with tortilla chips.
Notes
- For added protein, consider layering in cooked and seasoned ground beef or shredded chicken between the beans and sour cream.
- You can substitute Greek yogurt for sour cream for a lighter option.
- Assemble the salad just before serving to keep the layers fresh and crisp.
Nutrition
- Serving Size: 1/8 of salad
- Calories: 220
- Sugar: 3g
- Sodium: 460mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
