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–+ servings

Layered Taco Salad in a Cake Pan

A delicious and visually appealing layered taco salad served in a cake pan, perfect for gatherings and parties.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: main dish, Salad
Cuisine: Mexican
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Salad Base
  • 1 head romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1 cup black beans drained and rinsed
  • 1 cup corn canned or frozen
  • 1 cup cheddar cheese shredded
  • 1 cup sour cream for layering
  • 1 cup guacamole for layering
  • 1 cup salsa for layering
  • 1 cup tortilla chips crushed for topping
Seasoning
  • 1 packet taco seasoning or homemade

Method
 

Prepare the Salad
  1. In a mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, black beans, corn, and taco seasoning. Mix well to combine.
  2. Layer half of the salad mixture into the bottom of the cake pan.
  3. Spread half of the sour cream, guacamole, and salsa over the salad layer.
  4. Repeat the layers with the remaining salad mixture and toppings.
  5. Top with crushed tortilla chips for added crunch.
Serve
  1. Chill the layered taco salad in the refrigerator for at least 15 minutes before serving.
  2. Slice into wedges and serve directly from the cake pan.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 40mgSodium: 800mgPotassium: 500mgFiber: 8gSugar: 4gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Feel free to customize the ingredients based on your preferences, such as adding jalapeños or olives.

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