Layered Tex-Mex Taco Salad

I love taco salads but don’t always want to make them up in the tortilla bowls. This is a great way to make up taco salad for a potluck or family get together. You can make as much or as little as you will need. If you have people who may not care for the salad dressing you can always leave it off and serve it on the side. The salad looks pretty in the bowl and when tossed well and served, tastes great!


  • 1/2 cup mayo
  • 1/2 cup sour cream
  • 1 tablespoon taco seasoning mix
  • 1 can black beans, rinsed
  • 6 cups coarsely chopped iceberg lettuce
  • 1/2 cups sliced red onions
  • 1/2 cup sliced black olives
  • 1 1/2 cups shredded Mexican Style Cheese (or shredded cheddar)
  • 1 cup cherry tomatoes, halved
  • 1/4 cup loosely packed fresh cilantro
  • coarsely broken tortilla chips


Mix first 3 ingredients until well blended and set aside. I use my homemade taco seasoning mix.

Layer beans, lettuce, onions, olives and cheese in a large bowl. A glass bowl with fairly straight sides works best to make the salad look pretty. Place halved cherry tomatoes, cut side down, over the cheese. Spread dressing mixture over the salad. (or leave dressing off to serve on the side if you prefer) Cover bowl and refrigerate for at least 2 hours.

To serve mix salad well. ( No, it won’t look as pretty then but you want the flavors mixed well. ) Top with broken tortilla chips. Sprinkle with cilantro.



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