Easy Layered Taco Salad
78
Assemble this delicious and refreshing taco salad layer by layer, which makes the salad looks so appealing. Just before serving, gently toss everything together, then serve and enjoy.
Ingredients
| 8 | cups |
romaine lettuce
shredded |
|
| 15 | ounces |
black beans
rinsed and drained, 1 can |
|
| ⅔ | cup |
salsa
homemade or store-bought |
|
| 4 | ounces |
cheddar cheese
shredded, sharp, divided |
|
| ½ | cup |
black olives
sliced ripe |
* |
| 16 | ounces |
tortilla chips
4 cups, baked or fried |
|
| ¼ | cup |
sour cream
for serving, optional |
|
| 1 | cup |
guacamole
prepared |
* |
Directions
On a large serving plater or salad plate, assemble the salad.
Place the lettuce on the bottom of the plate, then black beans on top of the lettuce.
Spoon salsa over the black beans, then spoon the guacamole over the salsa.
Next place the black olives on top of the guacamole.
The top layer is cheddar cheese.
Arrange the tortilla chips around the edges of the platter.
Serve with sour cream if needed.
Nutrition Facts
Serving Size 369g (13.0 oz)Amount per Serving
Calories 75841% of calories from fat
% Daily Value *
Total Fat 34g
53%
Saturated Fat 8g
41%
Trans Fat
0g
Cholesterol 21mg
7%
Sodium 1136mg
47%
Total Carbohydrate
32g
32%
Dietary Fiber 16g
64%
Sugars g
Protein
42g
Vitamin A 115%
•
Vitamin C 44%
Calcium 39%
•
Iron 33%
* based on a 2,000 calorie diet
How is this calculated?
