7 Layer Taco Salad

Vicki Johnson


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 more heat. subtract the jalapenos if you want less.Serve with chips.

★★★★★ 1 vote
15 Min
10 Min


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


1Mix 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)
2Prepare ground beef and 1 package of taco seasoning as per package instructions. Drain and spread over layer one.
33rd layer: Spread chopped lettuce over meat.
44th layer: Chopped onions.
55th layer: Chopped tomatoes (I use fresh, has better flavor and you CAN taste the difference).
66th layer: Jalapeno peppers if desired. Dependent upon who the audience is, I will either finely chop them or just slice and layer them.
77th layer: Spread cheese all over the top.
8Refrigerate over night preferably to allow the flavors to meld.
9When ready to serve, allow to come to room temp (about 90 minutes) before serving or your chips will break off in the bottom layer.

About 7 Layer Taco Salad

Course/Dish: Other Appetizers
Other Tag: Quick & Easy