Seven-Layer Taco Salad
A vibrant and flavorful layered salad featuring crispy tortilla chips and a variety of fresh toppings, perfect for any gathering.
Ingredients
Base Ingredients
- 1 bag tortilla chips (about 10-12 ounces)
- 1 can black beans, rinsed and drained (15 ounces)
- 1 cup corn (fresh or frozen, thawed)
Toppings
- 2 medium tomatoes, diced
- 1 cup shredded lettuce (green or mixed)
- 1 cup shredded cheese (cheddar or a mixed blend)
- 1 avocado diced Use ripe avocados for the best flavor
- ½ cup sour cream Can swap for Greek yogurt
- ½ cup salsa Choose your favorite spicy or mild variety
- 2 tablespoons fresh cilantro, chopped Optional for garnish
- 1 lime cut into wedges For serving
Instructions
Preparation
- Rinse the black beans and drain them well. If using frozen corn, ensure it has thawed.
Layering
- On a large serving platter or trifle dish, begin by layering the tortilla chips as the base.
- Spoon the rinsed black beans over the tortilla chips, distributing them evenly.
- Sprinkle the corn over the beans for a bit of sweetness.
- Add the diced tomatoes and shredded lettuce on top.
- Layer in the diced avocado for a creamy texture.
- Sprinkle shredded cheese generously on top.
- Dollop sour cream and salsa on top of the layers.
- If desired, garnish with fresh cilantro.
- Serve with lime wedges on the side.
Notes
For best freshness, layer ingredients just before serving. Leftovers should be stored in the fridge in an airtight container for up to 2 days. Avoid sogginess by using sturdy chips and layering strategically.