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Easy Layered Taco Salad

 
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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.

Yield

4

servings

Prep

10

min

Cook

0

min

Ready

15

min

Trans-fat Free, High Fiber
 

Ingredients

1.9 l romaine lettuce
shredded
433.5 ml/g black beans
rinsed and drained, 1 can
158 ml salsa
homemade or store-bought
115.6 ml/g cheddar cheese
shredded, sharp, divided
118 ml black olives
sliced ripe
*
462.4 ml/g tortilla chips
4 cups, baked or fried
59 ml sour cream
for serving, optional
237 ml 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.

 

* not incl. in nutrient facts

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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?

 

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