Layered Taco Salad
For a spicier version of this pretty, tiered salad, use Monterey Jack cheese with peppers.
Recipe from Better Homes and Gardens
1 15 ounce can black beans, rinsed and drained
4 cups shredded iceberg lettuce
1 medium tomato, seeded and chopped
1 1/2 cups shredded cheddar or Monterey Jack cheese
1/4 cup sliced pitted ripe olives
1/4 cup sliced green onion
1 6 ounce carton frozen avocado dip, thawed
1/2 cup dairy sour cream
1 4 ounce can chopped green chili peppers, drained
1 tablespoon milk
1 clove garlic, minced
1/2 teaspoon chili powder
Chopped tomato (optional)
2 cups coarsely crushed tortilla chips
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.
Before serving, toss salad together and serve over crushed tortilla chips. Makes 4 servings.
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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