Cobb salad, eat your heart out. This seven-layer salad is basically a taco-style take on that country club staple. There’s everything you could want in a taco, arranged on a platter topped off with a smoky lime-buttermilk dressing. You’ve got beans, tomatoes, cheese, avocado, chips, and ground beef. Here, the beef is sautéed with cumin and chile powder, which achieves the classic taco-seasoning taste with ingredients you probably already have in your pantry. To turn this into an actual taco dinner, serve with warm corn tortillas.

Paige Grandjean


Greg DuPree

Recipe Summary

15 mins
15 mins
6 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • Whisk together sour cream, buttermilk, lime juice, adobo sauce, and 1 teaspoon each of the salt and cumin; set aside.

  • Heat oil in a large skillet over medium-high. Add onion, beef, chile powder, and remaining 1½ teaspoons salt and 1 teaspoon cumin; cook, stirring to break beef into pieces, until browned, about 6 minutes. Add beans; cook until heated through, about 3 minutes.

  • Arrange meat mixture, tomatoes, romaine, cheese, and avocado on a large platter. Drizzle with dressing, and sprinkle with tortilla chips.