Looking for a fun, flavorful, and incredibly easy meal? This layered taco salad is your answer. In just 20 minutes, you can assemble these vibrant, grab-and-go salads in a jar, making them a fantastic option for family dinners, picnics, or quick lunches. They’re fully customizable and feed a crowd, so get ready to add a new staple to your meal rotation.
What You Will Need:
- 9 tablespoons of refried beans
- 9 tablespoons of pic de gallo
- 9 tablespoons of cooked chorizo sausage
- 9 tablespoons of guacamole
- 9 tablespoons of sour cream
- 9 tablespoons of queso fresco or a cheese of your choice
Ingredients for the Taco Salad
The ingredients can be adjusted in the taco salad. The refried beans can be purchased at the store or you can make them using my recipe. The pico de gallo I use is a freshly made version from Whole Foods as is the guacamole. Use whatever is your favorite. I have a new take on the usual guacamole recipe. It is made with orange juice instead of lime juice. Chorizo sausage can be purchased at most grocery stores. You can substitute seasoned ground chicken or beef if it is not handy. Sour cream and cheese round out the ingredients. Queso fresco is the cheese to top the salad. Use your favorite cheese if queso fresco is not available.
Layering the Ingredients
The recipe is for 3 mason jars of layered taco salad. Each mason jar has 3 tablespoons of each ingredient. Layering the salad starts with the refried beans. First, spoon the beans into the bottom of the eight ounce mason jar and press the beans down with the spoon to form an even layer. The layer does not need to be perfect, but will have to be pressed down a bit. Next, add the pico de gallo. The pico de gallo will add moisture and keep the refried beans from having a dry taste. The cooked chorizo comes next followed by the guacamole. Top off the salad with sour cream and the queso fresco.
Be sure to put the lids on the jars and refrigerate if you are not serving the salads right away.
Try my roasted poblano chicken enchiladas!
FAQ’s:
I have made them no longer than the night before. I did not want to go longer than that because the guacamole may lose its vibrant green color.
Plain pork sausage works well. The chorizo can get rather spicy.
To make this vegetarian, just replace or omit the sausage. To make this vegan, the sausage, sour cream, and cheese will need to be replaced with their vegan equivalents.
Layered Taco Salad
Equipment
- 3 eight ounce mason jars with lids
Ingredients
- 9 tablespoons of refried beans
- 9 tablespoons of pico de gallo
- 9 tablespoons of cooked chorizo sausage
- 9 tablespoons of guacamole
- 9 tablespoons of sour cream
- 9 tablespoons of queso fresco or a cheese of your choice
Instructions
- This recipe is for 3 jars of layered taco salad
- Use a spoon to add 3 tablespoons and layer each ingredient, refried beans through queso fresco into the 8 ounce mason jar.
- Place cover on top and refrigerate until serving.
Leave a Reply
You must be logged in to post a comment.