Layered Tex-Mex Taco Salad
2 Hr(s) 15 Min(s)
15 Min(s) Prep
2 Hr(s) Cook
All your taco filling favorites are here for the party in this big Layered Tex-Mex Taco Salad that makes enough to serve the crowd.
What You Need
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12 servings
Original recipe yields 12 servings
1/2 cup MIRACLE WHIP Dressing
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 can (15.5 oz.) black beans, rinsed
6 cups tightly packed coarsely chopped iceberg lettuce
1/2 cup slivered red onion s
1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
1 cup grape tomato es, cut in half
1 avocado
1/4 cup chopped fresh cilantro
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Let's Make It
1
Mix first 3 ingredients until blended.
2
Layer beans, lettuce, onions, cheese and tomatoes in large bowl. Spread dressing mixture over salad.
3
Refrigerate 2 hours.
4
Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.
Kitchen Tips
Tip 1
Substitute
For a crunchy topping, substitute 1 cup bite-size tortilla chips for the chopped avocado.
Tip 2
Healthy Living
Save 30 calories and 3g of fat, including 1.5g of saturated fat, per serving by preparing with MIRACLE WHIP Light Dressing and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Nutrition
Calories
160
Calories From Fat
0
% Daily Value*
Total Fat 10g
13%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 20mg
7%
Sodium 250mg
11%
Total Carbohydrates 12g
4%
Dietary Fibers 4g
14%
Sugars 3g
6%
Protein 6g
12%
Vitamin A
15%
Vitamin C
8%
Calcium
15%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
12 servings, 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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