Ingredients
Equipment
Method
- In a large skillet over medium-high heat, brown the ground beef or turkey, breaking it up with a spoon. Drain off any excess grease. Stir in the taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the liquid has been absorbed and the meat is thoroughly cooked. Set aside to cool slightly.1 pound ground beef or turkey, 1 packet (1 ounce) taco seasoning, 1/2 cup water
- Wash and thoroughly chop the romaine lettuce. Place the chopped lettuce in the bottom of a large, clear glass serving bowl or a 9x13-inch baking dish. This ensures you can see all the beautiful layers.1 head romaine lettuce, chopped
- Gently warm the refried beans in a saucepan over low heat or in the microwave. Spread the warmed refried beans evenly over the layer of lettuce, creating a solid base.1 (15-ounce) can refried beans, warmed
- Spoon the salsa or picante sauce over the refried beans. If you're using diced green chilies for an extra kick, sprinkle them evenly over the salsa at this stage.1 (16-ounce) jar salsa or picante sauce, 1 (4-ounce) can diced green chilies, drained
- Evenly distribute the cooked and slightly cooled seasoned ground beef or turkey over the salsa layer. Make sure to spread it out as much as possible for an even distribution of flavor.1 pound ground beef or turkey
- Sprinkle both the shredded cheddar cheese and Monterey Jack cheese evenly over the meat layer. This will start to melt slightly from the residual heat of the meat, creating a delicious binding layer.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese
- Artfully arrange the diced tomatoes and sliced black olives over the cheese layer. Scatter the chopped red onion over the top of this vegetable layer. For added freshness and vibrant color, gently place the diced avocados on top if you are using them.1 cup diced tomatoes, 1/2 cup sliced black olives, 1/2 cup chopped red onion, 2 ripe avocados, diced
- Dollop the sour cream over the top of all the preceding layers. For a final touch of herbaceousness, sprinkle with chopped fresh cilantro.1/2 cup sour cream, 1/4 cup chopped fresh cilantro
- Just before serving, scatter the crushed tortilla chips over the very top of the Seven Layer Taco Salad for that satisfying crunch.1/4 cup crushed tortilla chips
Notes
To store leftover Seven Layer Taco Salad, it's best to keep the components separate if possible to maintain optimal texture. If you assembled the entire salad, press plastic wrap directly onto the surface of the top layer (usually sour cream or chips) to prevent it from drying out, and then cover the entire dish tightly with more plastic wrap or aluminum foil. Refrigerate for up to 2-3 days. When reheating a fully assembled salad, it's not recommended as the textures will become mushy. Instead, if you have separated components, gently reheat the ground meat and refried beans on the stovetop or in the microwave until warmed through. Reassemble the salad with fresh lettuce, vegetables, and toppings as needed. If you wish to freeze components for future meals, the seasoned meat and refried beans can be frozen in airtight containers for up to 2-3 months. Thaw them in the refrigerator overnight before reheating and assembling your fresh Seven Layer Taco Salad.
