Go Back
–+ servings
Layered Mexican salad topped with tortilla strips in a trifle bowl.
5 from 1 vote
Created by: Stefanie

Layered Mexican Salad


Course Appetizer, Lunch, Main Course, Salad, Side Dish
Cuisine American, Mexican
Prep Time 30 minutes
Total Time 30 minutes
10
Layers of romaine lettuce, fresh veggies, beans, tortilla strips, and a tangy dressing makes the best layered taco salad recipe you have every tasted!
10

Ingredients

  • ½ cup Crema Mexicana can substitute sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon hot sauce we like Cholula and/or 1 teaspoon taco seasoning
  • 1 cup corn about 2 cobs if grilling
  • 1 head romaine lettuce washed and chopped (about 4 cups)
  • 15 oz. can black beans rinsed and drained
  • 2 cups grated cheddar cheese or Mexican cheese blend
  • 2 cups grape tomatoes halved
  • 1 orange bell pepper diced, seeds and stems removed
  • 1 yellow bell pepper diced, seeds and stems removed
  • 1 large avocado diced
  • 3.5 oz. package of Santa Fe style tortilla strips

Instructions

  • Prepare the dressing by whisking together the crema, lime juice, and hot sauce/taco seasoning (we used both hot sauce and taco seasoning - yum!) Set aside.
  • Roast 2 ears of corn for added flavor in the salad. Trim kernels from the cobs and set aside. (We rubbed the corn with a little olive oil, salt, and pepper and grilled it for about 20 minutes). You can also use drained, canned corn.
  • Prepare the vegetables by washing and chopping romaine lettuce, tomatoes, and bell peppers. Dice avocado and squeeze a bit of lime juice over the top to preserve freshness.
  • Build the layered salad in a trifle bowl or clear glass bowl with straight edges.
  • Layer ½ of the chopped lettuce in the bottom of the bowl. Add black beans, then cheese, then tomatoes.
  • Add the other half of the chopped lettuce. Combine diced bell peppers and corn and layer on top of the lettuce. Reserve a bit of tomatoes, peppers, and/or corn to garnish the very top.
  • Drizzle the prepared sauce over the salad.
  • Mound the avocado chunks around the top perimeter of the salad. Fill the center with a heaping pile of tortilla strips. Sprinkle a bit of reserved tomatoes and corn over the avocado for color variety.
  • Serve immediately.

Would you like to save this?

We'll email this recipe to you, so you can come back to it later!

Notes

Storage:
For best results, serve the salad immediately. However, you can prepare all the vegetables in advance and store them separately, making it easy to assemble the salad when you're ready. Assemble everything except the sauce, avocados, and tortilla chips, which can be added just before serving. This can be done up to a day ahead of time.
Notes:
Check the crouton or salad topping aisle at your grocery store for Santa Fe-style tortilla strips. They are seasoned and bring an extra burst of flavor to your salad.
 Feel free to swap out the simple sauce for your preferred salsa or salad dressing.
 To keep your diced avocados green and fresh longer, sprinkle them with lime juice.
Adjust the ingredient quantities to suit your taste. You can also add extras like black olives, salsa, chicken, or taco meat for a heartier salad.

Nutrition

Calories: 252kcal | Carbohydrates: 21g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 29mg | Sodium: 436mg | Potassium: 417mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1229IU | Vitamin C: 47mg | Calcium: 203mg | Iron: 1mg

Make this recipe?

Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!

Pin Recipe Share Recipe