Description
A vibrant, easy-to-make layered salad with classic taco flavors. Perfect for potlucks or family dinners.
Ingredients
Scale
- 1 head of lettuce, shredded
- 1 can black beans, rinsed and drained
- 1 cup cherry tomatoes, halved
- 1 cup corn, drained
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup sour cream
- 1 package taco seasoning
- 1 cup salsa
- Tortilla chips, for topping
Instructions
- In a small bowl, mix the sour cream and taco seasoning until well combined. Set aside.
- In a large clear glass bowl or trifle dish, layer the shredded lettuce evenly across the bottom.
- Add the black beans as the second layer, followed by the corn and then cherry tomatoes.
- Sprinkle the shredded cheese over the top of the vegetables.
- Carefully spread the taco-seasoned sour cream over the cheese layer.
- Spoon the salsa over the sour cream layer.
- Finish with crushed tortilla chips on top just before serving for added crunch.
- Garnish with extra cheese, green onions, or fresh cilantro if desired. Serve chilled.
Notes
- For a spicier version, use hot salsa or add jalapeños.
- Store leftovers without tortilla chips to maintain crunch.
- Avocado or guacamole can be added for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 35mg
Keywords: taco salad, layered salad, Mexican salad, no-cook recipe