Layered Taco Salad (with Homemade Taco Seasoning + Baked Chips!)
Let’s be honest—sometimes we just want a meal that’s fun. Something you can scoop up with chips, load high with toppings, and feel good about eating. That’s exactly what this Layered Taco Salad is. It’s colorful, flavor-packed, and super versatile, whether you’re making it for a casual dinner, a summer gathering, or lunch prep for the week.
It’s layered with seasoned plant-based taco crumbles (hello, protein!), creamy vegan yogurt, black beans, corn, salsa, fresh veggies, and crunchy baked corn tortilla chips. Think of it like a 7-layer dip…but upgraded and way more nourishing.
Layered Taco Salad
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Equipment
- large skillet
- Sheet Pan
- Large Glass Serving Bowl or Casserole Dish
Ingredients
- 4 small corn tortillas
- 4 tbsp olive oil
- 10 ounces plant meat or veggie taco crumbles
- 2 tbsp Christine's Simple Spicy Taco Seasoning click ingredient for recipe
- ½ cup tomato sauce
- 15 ounce can black beans drained
- 1 cup salsa
- 1 cup vegan cheddar cheese or Colby Jack cheddar cheese
- 1 cup vegan yogurt cashew or almond
- 2 cups shredded lettuce
- 1 cup sliced black olives
- 1 cup fresh or thawed frozen corn
- 1 tomato diced
- 2 avocados peeled and diced
- 2 scallions thinly sliced
- 1 tbsp finely chopped fresh cilantro
- 1 tbsp fresh jalapeño chilies thinly sliced
- pickled red onions (for garnish) click ingredient for recipe
- fresh lime (for garnish)
Instructions
- Preheat the oven to 350°F. Cut the corn tortillas into 4 triangles each and spread them on a large baking sheet. Bake for 20 minutes or until crisp. Set aside to cool.4 small corn tortillas
- Heat the olive oil in a skillet over medium-high heat. Add the plant meat and mash with a potato masher until crumbly. Sprinkle in the taco seasoning and stir to coat evenly. Cook for 3–4 minutes, then add the tomato sauce. Reduce heat and simmer, stirring occasionally, until most of the liquid is absorbed.4 tbsp olive oil, 10 ounces plant meat or veggie taco crumbles, 2 tbsp Christine's Simple Spicy Taco Seasoning, ½ cup tomato sauce
- In a large serving dish, layer the seasoned taco meat on the bottom. Continue layering in the following order: black beans, salsa, cheese, vegan yogurt, shredded lettuce, black olives, corn, tomatoes, avocado, scallions, cilantro, and jalapeño slices.15 ounce can black beans, 1 cup salsa, 1 cup vegan cheddar cheese or Colby Jack cheddar cheese, 1 cup vegan yogurt, 2 cups shredded lettuce, 1 cup sliced black olives, 1 cup fresh or thawed frozen corn, 1 tomato, 2 avocados, 2 scallions, 1 tbsp finely chopped fresh cilantro, 1 tbsp fresh jalapeño chilies
- Top with pickled red onions. Serve immediately with the crispy baked tortilla chips.pickled red onions (for garnish), fresh lime (for garnish)
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More About This Recipe
Kitchen Tools You’ll Want
- Large skillet – for browning the taco meat or plant crumbles
- Potato masher – this makes crumbling the plant-based meat super easy
- Sheet pan – for baking the tortillas into crispy chips
- Glass trifle bowl or clear casserole dish – because seeing those beautiful layers makes it even more satisfying
- Sharp knife & cutting board – for prepping avocado, tomatoes, and jalapeño
Cooking Tips
- Want a shortcut? Use your favorite store-bought tortilla chips, or try plantain chips for something different.
- Make ahead: You can layer everything except the lettuce and avocado a day ahead. Add those just before serving to keep it fresh.
- Dairy-friendly? Feel free to use regular Greek yogurt and cheese if you’re not avoiding dairy.
Nutrition
Why I Love this Layered Taco Salad (and Why Your Body Will Too)
This dish is nutrient-dense and balanced, which is especially great for women over 50 who need meals that support energy, digestion, and bone health. Here’s a little breakdown:
- Black beans bring fiber and plant-based protein, which help keep blood sugar stable and digestion smooth—two things that tend to fluctuate more during and after menopause.
- Corn adds antioxidants, which support eye health as we age.
- Avocados provide heart-healthy fats and potassium (a mineral many women don’t get enough of).
- Vegan yogurt (especially almond or cashew-based) is often fortified with calcium and probiotics, making it great for gut and bone health.
And that homemade taco seasoning? It skips the fillers and excess sodium found in store-bought blends. Instead, we’re using bold spices like smoked paprika, cumin, and chili powder—ingredients that not only taste amazing but also support inflammation reduction and metabolism
Final Thoughts
This Layered Taco Salad checks all the boxes: it’s beautiful, full of textures, and loaded with flavor—without feeling heavy or complicated. And the best part? You can totally customize it to your tastes. Use regular ground turkey or beef, add quinoa for extra bulk, or swap in whatever veggies are in your fridge.
Whether you’re throwing this together for a poolside lunch or serving it up at your next summer get-together, I promise it’ll be a hit. And with all those vibrant colors and nourishing ingredients, your body will love it just as much as your tastebuds do.
Let me know if you give it a try—and tag me if you make it. I’d love to see your layers!