Layered Taco Salad

By carvalhohm

For a spicier version of this pretty, tiered salad, use Monterey Jack cheese with peppers.

Ingredients

• 1 15-ounce can black beans, rinsed and drained see savings
• 4 cups shredded iceberg lettuce see savings
• 1 medium tomato, seeded and chopped see savings
• 1-1/2 cups shredded cheddar or Monterey Jack cheese see savings
• 1/4 cup sliced pitted ripe olives see savings
• 1/4 cup sliced green onion see savings
• 1 6-ounce carton frozen avocado dip, thawed see savings
• 1/2 cup dairy sour cream see savings
• 1 4-ounce can chopped green chili peppers, drained see savings
• 1 tablespoon milk see savings
• 1 clove garlic, minced see savings
• 1/2 teaspoon chili powder see savings
• Chopped tomato (optional) see savings
• 2 cups coarsely crushed tortilla chips see savings

Preparation

Step 1

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.