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This layered taco salad recipe is absolutely delicious, and perfect for a crowd. As a bonus, it's lower in carbs AND calories!
Layered Taco Salad Recipe
Can a layered taco salad recipe be pretty??? Well…yes…yes it can! Make this in a clear trifle bowl and serve it right up to your guests and you're sure to impress. :-). This one is a family favorite or perfect for a group too AND it's super easy to customize to your liking.
🍽️ MENU TIP: This layered taco salad is from week 9 of our low calorie menu planning made easy set!Â
What are taco salads made of?
Here are the ingredients we use in this layered taco salad:
- lean ground beef
- taco seasoning
- water
- romaine lettuce
- canned sliced black olives
- cherry or grape tomatoes
- colorful bell peppers
- canned black beans
- shredded cheddar cheese
- light sour cream
- avocado
However, the beauty of a taco salad is you can add just about anything you want to make it your own.
How to make and assemble the layered taco salad.
- In a large skillet, cook ground beef until browned and crumbly. Stir in taco seasoning and 1 cup water. Bring to a boil, then reduce heat to medium-low. Simmer until most of the liquid evaporates.
- In a large bowl, use two thirds of the lettuce to create the base layer. Follow with sliced black olives and two thirds of the halved tomatoes. Top with remaining lettuce.
- Next, layer peppers, black beans and shredded cheese. Top with warm taco meat. Garnish with sour cream, avocado and remaining tomatoes. Toss to serve.
- Serve with your favorite salad dressing, if desired.
We like to mix equal amounts of ranch dressing with salsa for a yummy tex-mex salad dressing. 🙂
Layered Taco Salad
Ingredients
- 1 lb ground beef, lean
- 1 oz taco seasoning package
- 10 cups romaine lettuce, torn or chopped
- 4 oz can sliced black olives, drained
- 1 pint cherry or grape tomatoes, halved
- 2 colorful bell peppers, diced
- 15 oz can black beans, drained and rinsed
- 2 cups shredded cheddar cheese
- 1 cup light sour cream
- 1 avocado, diced
Instructions
- In a large skillet, cook ground beef until browned and cooked through. Stir in taco seasoning and 1 cup water. Bring to a boil, then reduce heat to medium-low. Simmer until most of the liquid evaporates.
- In a large bowl, use two thirds of the lettuce to create the base layer. Follow with sliced black olives and two thirds of the halved tomatoes. Top with remaining lettuce.
- Next, layer peppers, black beans and shredded cheese. Top with warm taco meat. Garnish with sour cream, avocado and remaining tomatoes. Toss to serve.
- Note: Serve with your favorite salad dressing, if desired. Nutrition information does not include added dressing.
Nutrition
How many carbs are in taco salad with beans?
Our taco salad recipe comes in at 377 calories and 19 net carbs. Keep in mind that we did not include any type of dressing to our nutritional information.
Looking for more yummy meals? This recipe is from week nine of our low calorie menu plans, including this meal + 59 other AMAZING recipes (and 12 desserts too)! You'll also get lifetime membership in our private Facebook group, full of other families encouraging one another to make dinner each night together too.
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A HUGE thank you to Andrea, Brenda and Maria in our PPP Supper Club Private Facebook Group for sharing their beautiful pictures of the Layered Taco Salad. We all love this one! Would you love to be part of our menu planning community? Order any of our menu plans from the Passionate Penny Pincher Shop and you'll get free lifetime membership. It's the happiest meal-plan-making-corner of the internet!
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