layered taco salad {in a cake pan}

Imagine a dish that combines all the flavors of a classic taco into a refreshing, colorful salad. This Layered Taco Salad is not just any salad; it’s a delightful medley of textures and tastes, presented beautifully in a cake pan. Perfect for gatherings or a hearty family meal, this salad will surely become a crowd favorite!

Why You’ll Love This Recipe

You’ll love this recipe for its vibrant layers and the way it brings traditional taco flavors into a new format. It’s easy to prepare, visually appealing, and perfect for feeding a crowd. Plus, it can be made ahead of time, making it a stress-free option for entertaining.

Kitchen Equipment You’ll Need

• 9×13-inch glass cake pan
• Large skillet
• Knife and cutting board
• Mixing bowls
• Refrigerator

Ingredients

• 1 lb. extra lean ground beef
• 1 small can green chilies, undrained
• 1 head iceberg lettuce, outer leaves removed
• 1 packet taco seasoning mix (or a mixture of cumin, chili powder, and garlic powder)
• 1 cup ranch sour cream mayonnaise, divided (recipe below)
• 1 (15 oz.) can of your favorite beans, rinsed and drained very well
• 1/2 can (about 7 oz.) sweet corn, drained very well
• 1/2 cup chopped purple or green onion + more for top
• 8 oz. of your favorite tomato salsa
• 8 oz. shredded sharp cheddar cheese
• 1 (3.8 oz.) can sliced black olives, drained very well
• 1/2 lb. bacon, fried until crispy, cooled completely, and crumbled
• 2 jalapeno peppers, sliced
• 1 Roma tomato, seeds removed, chopped
• Ripe avocado chunks (optional)
• Tortilla chips for topping

Step-by-Step Instructions

1. Cook the ground beef with the canned chilies and taco seasoning in a skillet until the beef is browned and the liquid has evaporated. Refrigerate until completely cold.
2. In a 9×13-inch glass cake pan, spread the chilled beef mixture in an even layer.
3. Top with a double layer of crisp iceberg lettuce leaves (using half the head).
4. Spread 1/2 cup of the ranch sour cream mayonnaise over the lettuce.
5. Add layers of beans, corn, and onion.
6. Place another double layer of lettuce, pressing down gently.
7. Spread the remaining ranch sour cream mayonnaise over the lettuce.
8. Continue layering with salsa, cheese, olives, bacon, jalapenos, Roma tomato, and additional chopped onion.
9. Cover the pan with a lid or foil and refrigerate for 12 to 24 hours.
10. Before serving, slice into pieces and sprinkle with tortilla chips and optional toppings like avocado chunks, extra tomato, and hot sauce.

Tips for Success

• Ensure all ingredients are well-drained to prevent sogginess.
• Refrigerate the salad for at least 12 hours to let the flavors meld.
• Press down gently on the lettuce layers to keep the salad compact.

Additional Tips or Variations

For a vegetarian version, omit the ground beef and add more beans or grilled vegetables. You can also experiment with different cheeses or add a drizzle of lime juice for extra zest.

Nutritional Highlights (Per Serving)

While nutritional values may vary, this salad is a good source of protein, fiber, and essential vitamins from the variety of vegetables and beans.

Frequently Asked Questions (FAQ)

Can I prepare this salad in advance? Yes, it’s best when refrigerated for at least 12 hours, allowing the flavors to meld.

How long will the salad last in the fridge? It can be stored for up to 3 days in the refrigerator.

Can I use another type of lettuce? Iceberg lettuce is recommended for its crispness, but romaine can be a suitable alternative.

Conclusion

This Layered Taco Salad is a delightful twist on traditional tacos, offering a refreshing and satisfying dish that’s perfect for any occasion. Give it a try and let its vibrant flavors bring joy to your table. We’d love to hear about your experience, so feel free to share your thoughts and any creative variations you try!