layered taco salad {in a cake pan} Recipe
This layered taco salad in a cake pan is a delightful twist on the classic taco salad, perfect for feeding a crowd. With layers of flavorful ingredients, it’s a colorful and tasty dish that’s great for parties or gatherings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 12-24 hours (including chilling time)
- Yield: 8-12 servings 1x
- Category: Main Dish
- Method: Layering
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
Ground Beef Mixture:
- 1 lb. extra lean ground beef
- 1 small can green chilies, undrained
- 1 packet taco seasoning mix (or a mixture of cumin, chili powder, and garlic powder)
Layering Ingredients:
- 1 head iceberg lettuce, outer leaves removed
- 1 cup ranch sour cream mayonnaise, divided
- 1 (15 oz.) can favorite beans, rinsed and drained well
- 1/2 can (about 7 oz.) sweet corn, drained well
- 1/2 cup chopped purple or green onion + more for topping
- 8 oz. favorite tomato salsa
- 8 oz. shredded sharp cheddar cheese
- 1 (3.8 oz.) can sliced black olives, drained well
- 1/2 lb. bacon, fried until crispy, cooled, and crumbled
- 2 jalapeno peppers, sliced
- 1 Roma tomato, seeds removed, chopped
- Ripe avocado chunks (optional)
- Tortilla chips for topping
Instructions
- Cook Ground Beef Mixture: Cook ground beef, chilies, and taco seasoning in a skillet until beef is browned and liquid has evaporated. Chill in the refrigerator until cold.
- Layering: Place the beef mixture in a 9×13 glass cake pan. Layer ingredients in the following order: lettuce, ranch sour cream mayo, beans, corn, onion, lettuce, ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato, and onion. Cover and refrigerate for 12-24 hours.
- Serving: Before serving, top with tortilla chips, avocado chunks, extra tomato, and hot sauce if desired. Slice into pieces and enjoy!
Notes
- For best results, allow the salad to chill in the refrigerator before serving to let the flavors meld together.
- You can customize the toppings to suit your preferences, such as adding more vegetables or adjusting the level of spiciness.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 4g
- Sodium: 780mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 80mg
Keywords: Layered Taco Salad, Taco Salad Cake Pan Recipe, Party Salad Recipe
Find it online: https://reemcook.com/layered-taco-salad-in-a-cake-pan-recipe/
