Best 7 Layer Taco Salad Recipes

7 LAYER TACO SALAD

7 Layer Taco Salad image

I got this from a former co-worker over 20 years ago. It is a huge hit each and every time I make it. You can make all kinds of changes/additions to make it your own. Add a layer of guacamole or change the meat to refried beans for the vegans. Use ground turkey/chicken for the heart healthy. Use the hot taco seasoning if you like...

Provided by Vicki Johnson

Time 25m

Number Of Ingredients 9

Ingredients

1 lb lean ground beef/turkey
2 pkg taco seasoning mix
1 pkg 16 oz cream cheese softened
2 c 16 oz sour cream
1 lettuce head chopped
1 large sweet onion chopped
4 medium fresh ripe vine ripe tomatoes
4 jalapeno peppers finely chopped
2 c 4 cheese mexican shredded

Steps:

1. Mix softened cream cheese with sour cream and 1 package of taco seasoning until smooth. Place on bottom of large, deep container.(Resist the urge to use low fat sour cream, too runny)
2. Prepare ground beef and 1 package of taco seasoning as per package instructions. Drain and spread over layer one.
3. 3rd layer: Spread chopped lettuce over meat.
4. 4th layer: Chopped onions.
5. 5th layer: Chopped tomatoes (I use fresh, has better flavor and you CAN taste the difference).
6. 6th layer: Jalapeno peppers if desired. Dependent upon who the audience is, I will either finely chop them or just slice and layer them.
7. 7th layer: Spread cheese all over the top.
8. Refrigerate over night preferably to allow the flavors to meld.
9. When ready to serve, allow to come to room temp (about 90 minutes) before serving or your chips will break off in the bottom layer.

SEVEN-LAYER TACO SALAD

Seven-Layer Taco Salad image

Pre-seasoned frozen chicken strips and a quick mayo dressing make this dish ultra-easy.

Provided by Betty Crocker Kitchens

Categories Dinner

Time 1h20m

Yield 6

Number Of Ingredients 8

Ingredients

1 bag (12 oz) torn salad greens
3 medium tomatoes, seeded, chopped
8 medium green onions with green tops, sliced (1/2 cup)
1 1/4 cups light mayonnaise
1 package (1 oz) Old El Paso™ taco seasoning mix
2 packages (9 oz each) frozen cooked fajita-seasoned chicken strips, thawed, coarsely chopped
2 cups shredded sharp Cheddar cheese (8 oz)
6 oz tortilla chips (about 36), broken, if desired

Steps:

In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.

Nutrition Facts : Calories 560, Carbohydrate 33 g, Cholesterol 85 mg, Fat 6, Fiber 3 g, Protein 23 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1550 mg, Sugar 6 g, TransFat 1/2 g