Layered Taco Salad

For a spicier version of this pretty, tiered salad, use Monterey Jack cheese with peppers.



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Ingredients
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    1  15  ounce can 
    black beans, rinsed and drained
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    4   cups 
    shredded iceberg lettuce
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    1   
    medium tomato, seeded and chopped
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    1 1/2  cups 
    shredded cheddar or Monterey Jack cheese
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    1/4  cup 
    sliced pitted ripe olives
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    1/4  cup 
    sliced green onion
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    1  6  ounce carton 
    frozen avocado dip, thawed
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    1/2  cup 
    dairy sour cream
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    1  4  ounce can 
    chopped green chili peppers, drained
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    1   tablespoon 
    milk
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    1   
    clove garlic, minced
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    1/2  teaspoon 
    chili powder
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    Chopped tomato (optional)
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    2   cups 
    coarsely crushed tortilla chips

Directions
1.
In a 2-1/2-quart glass salad bowl layer black beans, lettuce, tomato, cheese, olives, and onion.
2.
For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic, and chili powder. Spread over the top of the salad. If desired, sprinkle with chopped tomato. Cover the surface with plastic wrap and chill for at least 2 hours or up to 24 hours.
3.
Before serving, toss salad together and serve over crushed tortilla chips. Makes 4 servings.
Nutrition information
Per Serving: cal. (kcal) 561, Fat, total (g) 40, chol. (mg) 58, sat. fat (g) 14, carb. (g) 37, pro. (g) 24, sodium (mg) 1277, Percent Daily Values are based on a 2,000 calorie diet
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