Seven-Layer Taco Salad

Seven-Layer Taco Salad has all the flavors of tacos piled on top of each other in a trifle dish. It’s easy to make ahead for a potluck or party and it will feed a huge crowd. So many great flavors are combined and with just a few substitutions, you can make this salad low carb.

Ingredients:

• 1 lb (450g) ground beef
• 1 packet taco seasoning
• 1 head of iceberg lettuce, chopped (or 4 cups shredded lettuce)
• 2 cups cherry tomatoes, halved
• 1–1½ cups shredded cheddar cheese
• 1 can (15 oz) kidney beans or black beans, drained and rinsed
• 1 small red onion, chopped (optional)
• 1½ cups Nacho Cheese Doritos, crushed slightly
• ½ to 1 cup Catalina or French dressing

Instructions:

1. Brown ground beef in a skillet over medium heat. Drain excess grease, then stir in taco seasoning with a little water (as directed on packet). Simmer for 2–3 minutes. Let cool slightly.
2. In a large bowl, combine chopped lettuce, tomatoes, beans, shredded cheese, and onion.
3. Add the cooked, cooled taco meat and crushed Doritos to the salad.

1. Pour in Catalina (or French) dressing to taste — usually ½ to 1 cup — and toss everything together.
2. Serve fresh so the chips stay crunchy!

Tips:

1. Add sliced black olives, jalapeños, or avocado for extra flavor.
2. For a crowd: double the recipe and keep Doritos/dressing separate until ready to serve.
3. Want a version with ranch or healthier tweaks? Let me know!