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layered taco salad {in a cake pan}

layeredtacosalad

layeredtaco2

I decided to create another layered cake pan salad! Since my other layered salad in a cake pan has been shared and pinned thousands of times, it was time to share something similar, yet new. How about a layered taco salad in a cake pan? Everyone loves taco salad!

The idea behind this salad shares the same basic concept as my classic layered salad, but this time I added a Mexican twist. I developed a thick, ranch sour cream mayonnaise so it would hold up the same way as other layered salads, and not get soggy. Make sure you drain the beans, corn, and olives very well so they don’t add unwanted moisture to your salad.

Serving a layered salad in a cake pan, as opposed to a trifle pan, makes it portable, easy to serve, and unique. Everyone will want a copy of this recipe, so be prepared to share it!

Just layer, chill, and cut into cake-like pieces! Voila!

Note: I always use the lowest sodium products I can find when I’m creating a recipe. This way I can add salt to taste just before serving. This goes for the ranch mayonnaise dressing recipe at the end of this post. If you used low sodium ingredients throughout the rest of the recipe, the ranch mayo should be fine. If you’re concerned about salt content, make the homemade version of the powdered ranch mix. It’s much lower in salt than Hidden Valley.

serves 8 to 12

1 lb. extra lean ground beef

1 small can green chilies, undrained

1 head iceberg lettuce, outer leaves removed (all other lettuces will wilt)

1 packet taco seasoning mix (or a mixture of cumin, chili powder and garlic powder)

1 cup ranch sour cream mayonnaise, divided (recipe below)

1 (15 oz.) can of your favorite beans, rinsed and drained very well

1/2 can (about 7 oz.) sweet corn, drained very well

1/2 cup chopped purple or green onion + more for top

8 oz. of your favorite tomato salsa

8 oz. shredded sharp cheddar cheese

1 (3.8 oz.) can sliced black olives, drained very well

1/2 lb. bacon, fried until crispy, cooled completely, and crumbled

2 jalapeno peppers, sliced

1 Roma tomato, seeds removed, chopped

ripe avocado chunks, (optional)

tortilla chips for topping

Cook the ground beef, canned chilies and taco seasoning in a skillet until beef is brown all the way through and the liquid from the chilies has evaporated. Place in refrigerator and allow to chill until completely cold. Then, place in an even layer on the bottom of a 9×13 glass cake pan. Top with a double layer of crisp, iceberg lettuce leaves (half the head), 1/2 cup of the ranch sour cream mayonnaise smoothed into an even layer, beans, corn, onion, another double layer of lettuce (press down gently after placing the lettuce,) the other 1/2 cup of ranch sour cream mayo, salsa, cheese, olives, bacon, jalapenos, tomato and a little more purple onion. Place cover or foil on cake pan and refrigerate for 12 to 24 hours before slicing into pieces, crunching tortilla chips over the top, and serving. Feel free to top this with avocado chunks, extra tomato chunks, and your favorite hot sauce too!

for the ranch sour cream mayonnaise:

3/4  cup real mayonnaise

1/4 cup full fat sour cream

3 to 6 Tablespoons dry buttermilk ranch dressing mix (homemade or Hidden Valley) add gradually, according to individual taste

Mix well. Chill until ready to use.

Enjoy!

~Melissa

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186 Comments

      1. Well im makeing this layer taco sald for a couple of my girl friends its my first time i hope it come out rite..

      2. I think I’m going to skip the lettuce in the salad but instead use it to make lettuce wraps…And have chips on the side as an option

    1. I haven’t even made this yet, though it sounds awesome….I think I will create the entire recipe exactly as intended except just before serving place the lettuce pieces on the plate first and top with the rest of the lettuce pieces, just so they don’t wilt. What do you think?

          1. It’s never lasted 2 or 3 days in my house, Leslie 🙂 It almost always gets eaten the same day.

      1. I was worried about it wilting, but it didn’t at all. My kids and grandkids LOVE this recipe! Make it as is!

    2. be careful if you hand chop lettuce. Use a lettuce knife or it will brown. I personally thought to get a bag or two of shredded lettuce for this recipe.

    1. Hi Julie,
      I’ve used all sorts of different kinds in this salad. Red, black, kidney… they all taste good. Just make sure you rinse and drain them very well before adding them to the salad. Enjoy! 🙂

  1. Do you think this would be Ok to make right before serving so that the meat could be warm? It looks amazing!!

    1. Hello there 🙂
      I think adding warm meat would make the lettuce wilt and get watery… If you made the entire salad without the meat (in advance) and then made up the meat right before serving, you could use the warm taco meat as a topping. Hope that helps! XO ~M

      1. Use spinish it makes it better with Doritos! And instead of ranch jalapeno each taste amzing. Good luck so gr8

    2. I tried it that way. It’s not as good for some reason. I thought the same thing, wanting the meat to be warm, but trust me, it’s delicious!

  2. Does it have to chill an entire 12 hours? Or would I be safe to chill it for an hour as long as the meat was cool when I layered it?

    1. Hi Shelby 🙂
      You don’t have to chill it the entire 12 hours… that’s just a “make ahead” suggestion. One hour should be fine. Enjoy, and thanks for stopping by. Great question 🙂 ~M

      1. So glad you asked about the 12 hour part since I was too tired last night to make it and was worried about making it this morning and not having it turn out right!

  3. I’m going to make this for book club on Tuesday night but
    I’m going to leave off the hot peppers. Looking forward to serving this for my part of refreshments.

  4. I don’t like sour cream at all. Do you think it would taste ok with plain Greek yogurt instead of the sour cream?

    1. I don’t think the greek yogurt will hold up like sour cream does… I’m afraid it will make your salad mushy. :/ Sorry.

      1. I think if you use a good quality Greek yogurt like Fage and drain it well. it should work.

      2. I use plain Greek-style yogurt instead of sour cream all the time. It holds up well and doesn’t make things soggy because it’s very thick compared to regular yogurt. Hope this tip helps!

    2. i use softened cream cheese /sour cream mixture but you could use just the softened cream cheese by itself

    3. We use plain Greek yogurt instead of sour cream for every recipe that requires sourcream.. I make all my dips and dressings with it, and the consistency is the same as sour cream (but yogurt actually tastes better 😉)

    4. If you use greek yogurt, I would strain it as much as possible so that ALL the liquid drains out.

  5. Hi,
    This sounds amazing! I too think I’ll try it warm and cold (wait for summer for the cold, yum yum).
    But wanted to make sure I’m not missing something. When you say purple onion, do you mean a red onion? Want to make sure this wasn’t something I’ve not yet discovered.
    Thank you! Can’t wait to try it!

    1. Use Miracle Whip. I hate mayonnaise (due to eating it while pregnant and got sick) and so now I use miracle whip in exchange. Hope that helps!

    1. Hi Julie 🙂
      No, you can leave them out if you like… or substitute a little fresh, chopped jalapeno if you like. Best, ~M

      1. I got a question is the meat hot or spicy if the chilies are added and do I need to slice them or add them whole?

        1. the chilies don’t really add spice, just extra flavor (sort of like green peppers)… and I buy mine already chopped up. 😉 Hope that helps! ~M

          1. It does help thank you! I’m making the dish for 100 people I’m anxious to try it out it looks delicious:)

  6. Holy Cow!!! 6 Tablespoons of Hidden Valley ranch mix is WAY, WAY, WAY too much!!! I had to dump all the mixture. It was crazy salty~ I’d say maybe 1 tablespoon or 1 1/2 is plenty. I just mixed until it tasted right so I don’t have the exact measurements and I think I had to use a whole lot more sour cream to tame it down! My suggestion is to taste as you mix!!!

    1. Hi Laurie,
      I always use the lowest sodium ingredients throughout this salad recipe, that includes making my own powdered ranch dressing mix instead of using Hidden Valley. I stated this at the beginning of the recipe…
      If you’re using little to no sodium ingredients, even using the amount of Hidden Valley mix suggested will be fine. However, if the salad has already been loaded with salt, it could be overpowering. Hope that helps! ~M

  7. I’m sorry Melissa~ I didn’t read that part of the recipe. Either way, I am eating the leftovers from my party last night as I speak and it is DELICIOUS!!!! I omitted the bacon and jalapeño peppers because some of my guests didn’t like those ingredients and it is perfect. I love the addition of the corn, most taco salads don’t have corn and it is a wonderful touch! I will continue to use just a little bit of the Hidden Valley mix as I did because to me, it couldn’t have been any better! Thank you so much for this recipe, I will make it over and over again!! P.S. I used black beans in mine~ delish!

  8. I made this last night and tasted a bit before I put it up to chill and it was amazing! Thank you so much! I used a pack of Hidden Valley ranch dip mix instead of the actual ranch and used mayo and low fat sour cream and mixed it together with some chipotle seasoning to make my own chipoltle ranch. I brought already shredded lettuce since I find that easier to work with but since the lettuce wouldn’t hold steady when you smoothed out the dip. So to remedy this I put the ranch mix in a zip lock bag, snipped a hole at the end and used it like a cake icing bag. I did use the extra lean ground beef and it is the absolute best to use because you really have no fat residue, in addition to the beef I used shredded chicken and did half beef and half chicken just in case the people at my even want an option. I’m not sure how to upload pics on here but you can see the results on my snapchat: jenmc33

  9. I made this a few nights ago as a “test run” for a birthday party. It looked delicious but I don’t like making brand new things for parties, just in case they aren’t as delicious as they look 🙂

    Luckily, we really enjoyed this! It’s a fun spin on a taco salad and will be a perfect salad dish for our upcoming party.

    I did think the 6 T of ranch seasoning was too over powering for our tastes & the next time I make this I will cut that amount in half. Either way though we loved it and I’m planning on making your other cake pan salad today. Thanks so much for sharing!

    1. Hi Sarah! 🙂

      So happy you liked the recipe. As I said in my instructions, Hidden Valley Ranch Brand + the sodium content in all of the other ingredients (if not using low/no sodium products) can be a bit overwhelming. To remedy this, I use all low sodium ingredients and I make my own (much lower sodium, and much healthier) ranch dressing mix. I appreciate the comments and I think I’ll go in to the recipe and try to make this more clear in my instructions. Again, thanks for the positive, constructive feedback. It really helps! XO ~M

      1. How can I get a copy of your ranch dressing mix? I want to make this for my grand daughter’s graduation next month.

      2. Your receipe is perfect as is, you explained everything very well! Thanks for sharing, it was enjoyed by everyone at our family reunion…however for those who asked for the recipe + questions about substitutions, I simply stated that if they enjoyed it as I served it, I would recommend they follow it exactly as you wrote it!!!

  10. This looks really good. Do you think it would hold up with reduced fat mayo and sour cream? I rarely have the full fat versions on hand.

    1. I’ve never tried it with the lower fat versions of mayo or sour cream, so I couldn’t say for sure. My guess would be, no, because of the higher water content in low fat products. Please let me know if it works for you, and thanks so much for stopping by Susan! 🙂 ~M

  11. I’d like to serve this for a luncheon with 8 men and women. What would you recommend serving with the salad? Thanks! I do enjoy your recipes and am grateful for your blog.

  12. Hey I just made something similar to this dish I call it taco pie, so I would make the meat first , I’ll put onions, bell peppers (yellow,red,green) diced them add it in with ground beef , season it with garlic powder ,black pepper, season salt after the meat is cooked I’ll drain it and add “lawry’s” taco seasoning ” and water let it simmer on low , now I would take a pan you would use for lasagna,
    1. Corn tortillas ,fill the bottom with two layers
    2.red enchilada sauce ,put it over the tortillas and make sure it’s covering every tortilla
    3.refried beans , just layer it on top
    4.taco meat, put an evenly amount
    5.cheese, any kind you prefer , I use shredded Cheddar and mozzarella
    6. Veggies , what ever you prefer
    7. Start it over but this time only use one layer of tortillas
    8. To top it off add tortillas ,enchalda sauce ,and cheese
    9. Cover and bake for 45 mins at 350
    10. When its cooled off add diced tomato’s ,lettuce , and sour cream ????

  13. This sounds delicious. Taco anything is one of my favourites. I am definitely going to make this for a Pot Luck I’m going to in a couple of weeks. Thanks muchly.

  14. I Love all of your recipes!!!! My Niece puts them on FB. So i save them them throught her. But would be nice if i could receive them. Have left my EMail address below. Plan to make Taco Salad, looks Delicious !!!!!!

    1. So happy you’re enjoying my recipes! I’ll add you to my mailing list. My first newsletter will be coming out soon and that way you can get even more recipes! Thanks, Patsy! 🙂

    1. I like using glass pans because they have a non-reactive surface that won’t react to food the way some metals (such as aluminum and copper) will. When you use a reactive pan your food can pick up a funny, meatllic flavor and sometimes it will even turn your food green. If your pan is stainless steel or glass, it will have zero reaction to food. Hope this answer helps! 🙂 ~M

      1. Hi, Melissa. My question is the same as Lynn’s from 05/19/16. If you advise against aluminum pans, is there any kind of disposable pan that comes to mind that can be used? I really don’t like the hassle of trying to retrieve my dishes after I’ve used them to cook for other people. So, something disposable would be great. Thanks!!!

        1. I guess if you need to use a disposable pan aluminum is the only way to go… Or, you could prepare your salad in a disposable 9×13 Gladware. Hope that helps!

  15. Will make this, sounds so good. But I like the idea of the taco meat warm if I am serving this for home. Would put the lettuce shreded on just before serving.

    1. Great idea, Mike! Yes, just keep your lettuce and taco meat separate until ready to serve 🙂 Thanks for stopping by to comment.

    1. Hi Anne! I’m so happy you like the salad 🙂 It’s definitely one of our favorites too. Thanks so much for stopping by to comment. XO ~M

  16. I’m looking for something portable to take to potluck. This could be it! Sounds delicious. I have a question: Does it taste off or a little weird with the ground beef served chilled?

    1. Hi Chey,
      I’ve made this several times for potlucks and picnics and everyone loves it. The ground beef tastes great, but if you’re concerned you could always substitute cold, cooked, cubed chicken for the beef.

      Hope that helps! Enjoy!
      ~M

    1. Hi Wendy! I’m so happy you enjoyed the salad! Love your vegetarian rendition! Fabulous! 🙂 Thanks so much for trying my recipe and for stopping by. XO ~M

  17. Wonderful .. My lettuce got a bit soggy in 12 hours… I drained everything very well… I think I will make and serve .. I’m going to try chicken next time too.. My husband wrapped his in a tortilla and said better than chipotle .

  18. Just discovered your site and love your recipes. Please add me to your mailing list so I can continue to enjoy your recipes.

    1. Hi Mary! Thanks so much for the sweet compliment. I’m so happy you like my blog and recipes. I will add you to the mailing list. XO ~M

  19. Thought it was very good. Used lean ground pork which tends to be more flavorful than beef. Added cilantro. Suggest a simplified concise format for better printing. Very pretty salad.

  20. My mom makes a taco salad similar to this and mixes it together and pours western dressing mixed with taco sauce over everything! It gets watery. I might have to try this and serve it warm like the Dorito Casserole I make. I like the Ranch in this! I can’t wait to try it! May have to add some homemade Spanish (red rice) rice as a layer too!

    1. Hi Cheryl! So happy you like the recipe 🙂 Love your renditions. Thanks for visiting, and for commenting. ~M

    1. Hi Traci! 🙂
      No, see at the bottom of the recipe? There’s another recipe for the ranch sour cream mayonnaise. That’s what you use for this recipe.
      Hope that helps! ~M

  21. I made this for July 4th and it was a hit! I added green peppers rather than the added heat of jalapeños. I also mixed tomatillo salsa verde in while cooking my beef. And instead of layering the lettuce (I chose the shredded iceberg kind), we kept that separate to use as desired with leftovers. I added a layer of crushed tortilla chips. To give us the giggles, I created a mini “me” by adding a dollop of sour cream and guacamole along with some shredded lettuce, cheese and tiny cherry tomatoes. Very yummy & cute! I posted a photo of it on my Instagram, if anyone is interested. https://www.instagram.com/sparklebymonica/

    Thanks for sharing your delicious recipe!! We’re going to eat the yummy leftovers tonight.

    1. Yay!!! Thanks so much for commenting, Monica! And thanks for the shout out on Instagram. Great photos, BTW!!! XOXO ~M

  22. I’d like to make this using shredded chicken or more veggies instead of ground beef. What do you think?

  23. I made this for work. Used mild chili beans homemade ranch mix and since most of the ladies can’t tolerate spicy I just put the jalapenos on the side. Thought I’d be bringing home leftovers for the next day dinner but no such luck. They ate every bite of it….there’s only six of us!!! Thanks so much for a great recipe.

  24. Made it for a family get together last week, used romaine lettuce and chopped it. Actually made it lower fat with lite mayo and sour cream, everyone raved about it. Making it for another gathering this weeken.

    1. I like this idea in theory… but I’d be afraid that the guac would turn a weird color… Maybe add guac or avocado chunks just before serving? 🙂

  25. I can’t wait to make your awesome sounding recipe. I read every comment and there are a lot. Your comments and suggestions are spot on. I’m getting hungry sitting at my breakfast table.

    1. I was going to explain how easy it is to avoid this, but since you decided to be rude, so will I. Methinks you’re suffering from something called USER ERROR. Byeeeeeee.