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Layered Taco Salad

Layered Taco Salad

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This Layered Taco Salad is everything you need for a festive 4th of July party dish—gluten-free, dairy-free, and stacked with delicious layers of spiced plant meat, salsa, yogurt, avocado, and more. Served with crispy baked tortilla chips, it’s a healthy spin on a summer favorite.
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Course Main Course, Salad
Cuisine Mexican
Servings 6
Calories 350 kcal
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

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)

Video

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

Serving: 2cupsCalories: 350kcalCarbohydrates: 28gProtein: 13gFat: 20gFiber: 9gSugar: 5g
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