Seven-Layer Taco Salad Fiesta Bowl
A vibrant and satisfying layered dish featuring crisp veggies, seasoned beef, and creamy toppings, perfect for family dinners or potlucks.
Servings: 6 servings
Calories: 525kcal
Ingredients
Vegetable Base
- 2 cups chopped romaine or iceberg lettuce
- 1 cup diced cucumbers
- 1 cup cherry tomatoes, halved
- 1/2 cup finely diced red onion
- 1 cup canned corn (drained)
- 1/2 cup diced yellow bell pepper
Protein
- 1 lb ground beef Can be substituted with ground turkey or chicken.
- 1 packet taco seasoning
- 1/4 cup water
Toppings
- 1 1/2 cups shredded cheddar cheese
- 2 cups crushed tortilla chips or nacho chips
- 1 cup shredded lettuce
- 1/2 cup guacamole
- 1/2 cup sour cream
- 1/2 cup diced tomatoes
- 1/2 cup diced cucumber
- 2 tbsp chopped cilantro
- 1 tbsp lime juice
Instructions
Preparation
- In a skillet, cook the ground beef over medium heat until browned. Drain any excess fat.
- Add one packet of taco seasoning and 1/4 cup of water. Allow the mixture to simmer for about 5 minutes until it thickens slightly, then let it cool.
Layering
- Grab a large trifle bowl or a glass dish. Start by layering the ingredients in this order: chopped romaine, diced cucumbers, halved cherry tomatoes, finely diced red onion, drained corn, and yellow bell pepper.
- Next, add the seasoned taco meat, followed by a generous layer of shredded cheddar cheese.
- Sprinkle crushed tortilla chips over the cheese layer, then add another layer of shredded lettuce.
- Dollop guacamole and sour cream over the lettuce, finishing with diced tomatoes, diced cucumber, chopped cilantro, and a drizzle of lime juice.
Serving
- Serve immediately for a refreshing and crunchy experience or refrigerate for about 30 minutes to allow flavors to blend.
Notes
Use freshly diced vegetables for the best crunch. Consider adding sliced jalapeños for heat or using shredded chicken for a variation. A sprinkle of chili powder can spice things up.