Call it a layered taco salad, a taco dip, a layered taco salad topping, walking taco salad, or the ingredients that can be used to make a soft taco. The individual taco salads are satisfying on their own. You can also dip in a chip, add lettuce for a nice salad, or add to a wrap to make a soft taco. This multifaceted meal can feed the masses. They are great for a picnic or even a quick meal at home. Adjust the ingredients to make it a vegetarian salad. More of you favorite taco items can be added. Make it your own!

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!

Layered Taco Salad

Course: Appetizer, Main Course

Cuisine: American, Mexican

Keyword: dip, taco

Prep Time: 20

Total Time: 20

Servings: servings

Calories: 394kcal

Author: clevelandcooking

Call it a layered taco salad, a taco dip, a layered taco salad topping, or the inside of a soft taco. Great for a picnic, party, or dinner.

Print Recipe

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.

Notes

Feel free to omit or substitute the chorizo to make this a vegetarian salad.

Nutrition