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-> [Central American, Mexican, North American, Salads, South American, Vegetarian] -> [Layered taco salad Recipe] |
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Layered taco salad
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| Artist: |
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| Categories: |
Central American, Mexican, North American, Salads, South American, Vegetarian |
| Yield: |
4 |
| Rating: |
0 |
| Print Recipe |
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Ingredients:
| 1
| can | Black beans(15oz), rinsed | | | -and drained | | 4
| cup | Shredded iceberg lettuce | | 1
| med | Tomato, seeded and chopped | | 1 1/2
| cup | Shredded cheddar or Monterey | | | -jack cheese | | 1/4
| cup | Sliced pitted black olives | | 1/4
| cup | Green onion | | 1
| cartn | Frozen avocado dip, thawed | | 1/2
| cup | Dairy sour cream | | 1
| can | Chopped green chili peppers | | | -(4oz), drained | | 1
| tbsp | Milk | | 1
| cl | Garlic, minced | | 1/2
| tsp | Chili powder | | | Chopped tomato (opt) | | 2
| cup | Coarsely crushed tortilla | | | -chips |
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Procedures:
| 1 | In a 2 ?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. | | 7 | Per serving: 561 cal; 24g pro, 37g carb, 40g fat |
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