Seven Layer Taco Salad

Here’s a delicious and colorful way to make a Seven-Layer Taco Salad — a classic party favorite that’s easy to assemble and full of flavor.

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Ingredients (Serves 4–6)

For the Base & Layers:

• 1 head of romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels (fresh, canned, or thawed frozen)
• 1 cup shredded cheddar or Mexican blend cheese
• 1/2 cup sliced black olives
• 1/2 cup green onions, sliced

Optional:

• 1/2 cup sour cream or Greek yogurt
• 1/2 cup salsa
• 1 lb cooked ground beef or shredded chicken, seasoned with taco spices

For Crunch:

• Tortilla chips or strips

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Instructions

1. Prepare the Protein
   • Cook ground beef or chicken with taco seasoning. Let cool slightly.
2. Layer the Salad
   • In a large serving dish or trifle bowl, layer ingredients in this order for visual appeal:
     1. Chopped lettuce
     2. Cooked meat (if using)
     3. Black beans
     4. Corn
     5. Cherry tomatoes
     6. Cheese
     7. Black olives and green onions
3. Add Toppings
   • Dollop sour cream or Greek yogurt and spoon over salsa.
   • Crush tortilla chips on top for extra crunch.
4. Serve
   • Serve immediately, or chill for 30 minutes to let flavors meld.
   • Mix before eating so every bite gets a little of each layer.

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Tips:

• You can swap or add layers: avocado, jalapeños, or shredded lettuce mix.
• For a lighter version, use low-fat cheese and Greek yogurt instead of sour cream.

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If you want, I can give a speedy 10-minute version that’s just as flavorful but uses minimal prep and no-cook beans or corn.

Do you want me to do that?