Go Back
A colorful seven-layer taco salad in a glass dish with layers of beans, cream, and fresh vegetables.
Print Recipe

Seven-Layer Taco Salad

Prep Time20 minutes
Total Time20 minutes
Servings: 8 servings
Calories: 315kcal

Ingredients

  • 1 can (16 ounces) refried beans
  • 1 cup sour cream
  • 1 packet (1 ounce) taco seasoning
  • 1 cup prepared guacamole
  • 1 cup chunky salsa, drained of excess liquid
  • 2 cups shredded sharp cheddar cheese
  • 1 can (2.25 ounces) sliced black olives, drained
  • 1/2 cup chopped green onions
  • 2 cups shredded iceberg lettuce

Instructions

  • Spread the refried beans evenly across the bottom of a 9x13 inch glass serving dish or a shallow bowl.
  • In a small mixing bowl, combine the sour cream and taco seasoning until fully incorporated; spread this mixture carefully over the bean layer.
  • Distribute the guacamole in an even layer over the sour cream mixture.
  • Layer the shredded iceberg lettuce over the guacamole to provide structure and crunch.
  • Pour the drained salsa over the lettuce and spread to the edges.
  • Sprinkle the shredded cheddar cheese evenly across the salsa layer.
  • Top the dish with the sliced black olives and chopped green onions for the final layer.
  • Cover and refrigerate for at least 30 minutes before serving to allow layers to set.