Layered 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.

 
Layered Taco Salad is totally customizable. I use iceberg lettuce, black beans, corn, cucumber, taco meat, tomatoes, olives, red onion, avocado, pepper jack cheese, and cilantro. So may ingredients! I think that’s why I love it so much.
There really aren’t any ingredients that are mandatory in this salad. Just pick the ones that you like most. Bell pepper, romaine lettuce, pinto beans, and cheddar cheese are also good.
If you want to make this salad low carb, use homemade taco seasoning and ditch the beans, corn, and Doritos. You might want to double up on the avocado and add some chopped cauliflower.
 
Tips for making Layered Taco Salad:

I love the beautiful presentation it has in a trifle bowl, but you could use a glass serving bowl, or even a 9×13-inch pan.
The great thing about layered salads is they can be assembled a day in advance. But you do need to make sure that your ingredients are drained well and that your lettuce is dry. Otherwise you will have a watery mess after a day or two.

 

You can use ground turkey instead of ground beef.
Wait to cut the avocado just before serving or it will turn brown. Put the crushed Doritos on last minute as well.
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