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Layered Taco Salad Recipe

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    Source: recipes.lovetoknow.comReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B9, B12, C, P
    MineralsZinc, Copper, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. for Layered Taco Salad Recipe

    2. 15-ounce can black beans, rinsed and drained

    3. 4 cups iceberg lettuce, shredded

    4. 1 medium tomato, seeded and chopped

    5. 1-1/2 cups shredded cheddar or Monterey Jack cheese

    6. 1/4 cup sliced pitted ripe olives

    7. 1/4 cup sliced green onion

    8. 6-ounce carton frozen avocado dip, thawed

    9. 1/2 cup dairy sour cream

    10. 1 tablespoon milk

    11. 1 clove garlic, minced

    12. Chopped tomato

    13. 2 cups coarsely crushed tortilla chips

    Instructions Jump to Ingredients ↑

    1. In a large serving bowl, place layers of the beans, lettuce, cheese, onion, and tomato.

    2. Using a separate bowl, stir together the milk, sour cream, avocado dip, and garlic.

    3. Drop spoonfuls of the dressing on top of the salad, then add the remaining chopped tomatoes.

    4. Cover and chill for 2 hours.

    5. Toss in crushed tortilla shells before serving. .

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