Layered Tex-Mex Taco Salad

By ldelmas

15 min
total:
2 hr 15 min
servings
total:
12 servings, 1 cup each

Ingredients

• 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 oz.) black beans, rinsed
• 6 cups coarsely chopped iceberg lettuce
• 1/2 cup sliced red onions
• 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
• 1 cup grape tomatoes, halved
• 1 avocado
• 1/4 cup loosely packed fresh cilantro

Preparation

Step 1

MIX first 3 ingredients until blended.

LAYER beans, lettuce, onions, cheese and tomatoes in large bowl.

SPREAD dressing mixture over salad. Refrigerate 2 hours.

CHOP avocado; spoon over salad just before serving. Sprinkle with cilantro.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp. kraft kitchens tipsSUBSTITUTEFor a crunchy topping, substitute 1 cup bite-size tortilla chips for the chopped avocado.VARIATION Prepare using MIRACLE WHIP Light Dressing and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.