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Layered Taco Salad

Makes: 4 servings
Prep 20 mins Chill 2 hrs to 24 hrs
Layered Taco Salad
Ingredients
  • 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
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 Facts (Layered Taco Salad)
  • Servings Per Recipe 4,
  • 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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