1 head of lettuce, shredded (iceberg or romaine work well)
1 can (15 oz) black beans, drained and rinsed
1 cup shredded cheddar cheese
2 medium tomatoes, diced
1 cup sour cream (or Greek yogurt for a lighter option)
1 cup guacamole
1/2 cup sliced black olives (optional)
1/4 cup chopped green onions
Tortilla chips for serving
Additional Garnishes (optional)
Chopped cilantro
Sliced jalapeños
Salsa or pico de gallo
Extra shredded cheese
Instructions
Cook the Beef: In a skillet over medium heat, brown the ground beef. Drain any excess fat, then add the taco seasoning and follow package directions. Set aside to cool slightly.
Assemble the Layers: In a large serving dish (a 9×13 baking dish or a deep trifle bowl works well), start layering the ingredients:
Layer 1: Spread the shredded lettuce evenly on the bottom of the dish.
Layer 2: Evenly distribute the black beans over the lettuce.
Layer 3: Add the cooked taco-seasoned beef as the next layer.
Layer 4: Sprinkle the shredded cheese over the beef.
Layer 5: Spread the diced tomatoes over the cheese layer.
Layer 6: Carefully spread the sour cream or Greek yogurt over the tomatoes.
Layer 7: Add the guacamole on top, smoothing it out as much as possible.
Top with Garnishes: Sprinkle the black olives, green onions, and any other garnishes you’d like on top.
Serve: Chill for about 30 minutes if you’d like it extra cold, then serve with tortilla chips for scooping.
Tips
For a vegetarian option: Substitute the ground beef with seasoned plant-based crumbles or skip it entirely.
Make it your own: Add or swap out layers with ingredients like corn, bell peppers, or refried beans.
