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Layered taco salad

Layered taco salad
Cuisine: Various North American Various Central American Various South American

Dietary: Various vegetarian

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Layered taco salad ingredients

  • 1 cn Black beans(15oz), rinsed
  • -and drained
  • 4 c Shredded iceberg lettuce
  • 1 med Tomato, seeded and chopped
  • 1 1⁄2 c Shredded cheddar or Monterey
  • -Jack cheese
  • 1⁄4 c sliced pitted black olives
  • 1⁄4 c Green onion
  • 1 cartn Frozen avocado dip, thawed
  • 1⁄2 c Dairy Sour Cream
  • 1 cn Chopped green chili peppers
  • -(4oz), drained
  • 1 T Milk
  • 1 clv garlic, minced
  • 1⁄2 t Chili powder
  • Chopped tomato (opt)
  • 2 c Coarsely crushed tortilla
  • -chips

Cooking Layered taco salad

1. In a 2 ½-quart glass salad bowl layer, black beans, lettuce, tomato, cheese, olives and onions.
2. For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic, and chili powder.
3. Spread over top of salad.
4. If desired, sprinkle with chopped tomato.
5. Cover the surface with plastic wrap and chill for 2 to 24 hours.
6. Before serving, toss salad together and serve over crushed tortilla chips.


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