Layered Taco Salad
Recipe from
Better Homes and Gardens
For a spicier version of this pretty, tiered salad, use Monterey Jack cheese with peppers.
Servings:
Makes 4 servings.
Prep Time:
20 mins
Total Time:
2 hrs 20 mins
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Ingredients
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1 15-ounce canblack beans, rinsed and drainedsee savings
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4 cupsshredded iceberg lettucesee savings
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1 mediumtomato, seeded and choppedsee savings
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1-1/2 cupsshredded cheddar or Monterey Jack cheesesee savings
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1/4 cupsliced pitted ripe olivessee savings
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1/4 cupsliced green onionsee savings
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1 6-ounce cartonfrozen avocado dip, thawedsee savings
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1/2 cupdairy sour creamsee savings
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1 4-ounce canchopped green chili peppers, drainedsee savings
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1 tablespoonmilksee savings
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1 clovegarlic, mincedsee savings
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1/2 teaspoonchili powdersee savings
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Chopped tomato (optional)see savings
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2 cupscoarsely crushed tortilla chipssee savings
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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: Calories 561, Total Fat 40 g, Saturated Fat 14 g, Cholesterol 58 mg, Sodium 1277 mg, Carbohydrate 37 g, Protein 24 g.
Percent Daily Values are based on a 2,000 calorie diet
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