10 Layer Taco Salad Recipe

  • Yield:

    6 to 8 servings

  • Total Time:

    50 mins

  • Prep Time:

    40 mins

  • Cook Time:

    10 mins


  • Taco Salad
  • 4 cups shredded iceberg lettuce OR other crisp salad greens
  • 1 can (4 ounces) sliced black olives, drained
  • 1-1/2 cups diced Roma tomatoes OR quartered grape tomatoes
  • 1/4 cup thinly sliced green onions
  • 1/4 cup minced fresh cilantro
  • 1 pound (500g) ground beef OR turkey
  • 1 package taco seasoning mix
  • 4 corn tortillas, cut into wedges
  • 1 cup Mazola® Corn Oil
  • 1 cup frozen corn, thawed
  • 1 can (15 ounces) black beans, rinsed and drained
  • 1 avocado, sliced
  • 1/2 cup crumbled Cacique® Queso Fresco cheese
  • 1/4 cup shredded Mexican cheese blend OR cheddar cheese
  • Spicy Chipotle Ranch Salad Dressing
  • 1/3 cup Mazola® Corn Oil
  • 1 cup Cacique Crema Table Cream
  • 2 tablespoons loosely packed fresh cilantro
  • 2 tablespoons fresh squeezed lime juice
  • 2 teaspoons canned chipotle in adobo sauce (or adjust to taste)
  • 1 tablespoon powdered buttermilk
  • 1 teaspoon Mazola® Chicken Flavor Bouillon Powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black medium grind pepper


  1. Step 1) Place lettuce into bottom of clear straight-sided bowl or trifle bowl, cover and refrigerate.
  2. Step 2) Combine tomatoes, olives, green onions and cilantro in a small bowl, season with salt and pepper, if desired and set aside.
  3. Step 3) Brown meat in a large nonstick skillet for 5 to 8 minutes or until cooked through. Stir in taco seasoning and follow package directions for preparation.
  4. Step 4) Heat oil in a deep sided sauce pan to about 350°F or until a small strip of tortilla sizzles when dipped into the oil. Heat tortilla wedges in oil for 2 minutes or until crisp and golden. Transfer to a plate lined with paper towels to drain, sprinkle with salt, if desired.
  5. To assemble the salad layers:
  6. 1- Remove chilled trifle bowl with lettuce from the refrigerator.
  7. 2-Top with taco meat in an even layer.
  8. 3- Pour corn in an even layer over the meat.
  9. 4- Pour beans in an even layer over the corn
  10. 5- Add a layer of the tomato mixture.
  11. 6- Arrange avocado slices in a circle on top of the tomato layer.
  12. 7- Mound Queso fresco cheese into the center of the avocado circle.
  13. 8- Stick crisp tortilla wedges into the salad center around the cheese.
  14. 9- Sprinkle with shredded cheddar and garnish with additional cilantro if desired.
  15. 10- Serve immediately with Spicy Chipotle Ranch Salad Dressing.
  16. To make Spicy Chipotle Ranch Salad Dressing, combine all ingredients in a blender or food processor. Puree until smooth. Serve immediately or cover and store refrigerated for up to 2 weeks. Makes 1-1/2 cups.