Comida Kraft
Recipe Box

10-Minute Layered Southwest Salad

Prep Time
10
min.
Total Time
10
min.
Servings

4 servings, 1-1/2 cups each

Need a southwest salad quick? Throw this 10-Minute Layered Southwest Salad together fast for a hearty taco salad with corn, beans, fresh greens & more.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cover platter with lettuce.
  • Top with next 4 ingredients.
  • Drizzle with dressing; top with chips.
TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Healthy Living

Save 50 calories and 9g of fat per serving by preparing with KRAFT Natural 2% Milk Colby & Monterey Jack Cheese Crumbles, KRAFT Lite Ranch Dressing and baked tortilla chips.

Substitute

Substitute any canned beans for the black beans.

Servings

  • 4 servings, 1-1/2 cups each

Nutritional Information

Serving Size 4 servings, 1-1/2 cups each
AMOUNT PER SERVING
Calories 350
Total fat 18g
Saturated fat 4.5g
Cholesterol 20mg
Sodium 900mg
Carbohydrate 38g
Dietary fiber 9g
Sugars 6g
Protein 13g
% Daily Value
Vitamin A 80 %DV
Vitamin C 6 %DV
Calcium 15 %DV
Iron 15 %DV

* 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.

Ratings & Reviews

Rated 4 out of 5 by from Here's a great way to make a complete meal that adults and especially the kids will love if they... Here's a great way to make a complete meal that adults and especially the kids will love if they like Mexican food. Brown a pound of hamburger with a packet of taco seasoning mix and add over the layer of lettuce, then beans and top with cheese. Cover with a bowl or pot lid for just a couple of minutes and cheese will melt. You can also add a jar of Cheese in a Jar, Cheez Whiz, warmed in the microwave and poured over the salad instead of the cheese called for in the ingredients. This would even make a filling for a taco shell or tortilla.
Date published: 2009-07-13
Rated 4 out of 5 by from Made this tonight for my husband and I. Made this tonight for my husband and I. He and I really enjoyed it, he said that it was keeper. We did change it up a bit- we added 2 cut plum tomatoes, 2 minced jalpenos, 1/2 cup black olives, and we used medium salsa that we blended with the ranch dressing to make a nice dressing. We also used baked torilla chips, no cheese, and light ranch dressing to cut calories. Overall, a quick, easy, filling and yummy meal!
Date published: 2009-08-26
Rated 5 out of 5 by from I came home from work and threw this together in less than five minutes. I came home from work and threw this together in less than five minutes. The longest thing was getting the stuff out of the fridge and pantry to make it. It was so good and it was a cool salad but filling, so it's great for hot days. I made a big batch and took little bowls of it to work for lunch each day. I left the ranch out because my husband doesn't like ranch, but I put it on my own portion. Soo yummy! And fast!
Date published: 2006-04-28
Rated 5 out of 5 by from I've made this twice so far and it is excellent both the first night and as leftovers at work the... I've made this twice so far and it is excellent both the first night and as leftovers at work the next day. The second time I made it I added the pre-cooked southwest flavored chicken strips from the deli case. They were an excellent addition and because they are cold they don't wilt the lettuce or alter the salad much. I also use canned mexi-corn instead of frozen corn. This is one of my favorite new meals!
Date published: 2006-06-08
Rated 5 out of 5 by from This is so quick and simple to make...especially when you use bagged salad. This is so quick and simple to make...especially when you use bagged salad. Opening the cans of corn & beans took longer than anything else! Since it's just my husband and me, I just cut the ingredients in half and make this in two little bowls. Then I mix the remaining corn, beans, salsa, and cheese in a container and use it as dip for tortilla chips or for nachos at lunch the next day.
Date published: 2006-09-26
Rated 5 out of 5 by from Great Recipe- I add Oscar Mayer or any other brand of precooked southwestern seasoned chicken breast... Great Recipe- I add Oscar Mayer or any other brand of precooked southwestern seasoned chicken breast strips and it is a great addition but it is also good without. If I don't have the cheese crumbles I use mild cheddar. Another thing I sometimes change is using Southwest Ranch dressing instead of plain ranch. The recipe by itself is great but these are just nice additions.
Date published: 2010-02-12
Rated 5 out of 5 by from I made this for dinner last night and it was delicious. I made this for dinner last night and it was delicious. Hubby devoured it and gave it 2 thumbs up. We are fasting for Lent right now, but even once we can have meat again, this salad will become a regular dish. I also added avocado and some cilantro and a little more salsa. I left the ranch dressing on the table to use at one's discretion.
Date published: 2014-03-14
Rated 5 out of 5 by from Friends were surprised how much they loved this salad. Friends were surprised how much they loved this salad. Everyone was a little iffy about it because of all the different ingredients-which is why it tastes so delicious- but there were no complaints after they tried, even the few who didn't like beans but ate it anyway. I've made it several times since then and it's always been a huge hit.
Date published: 2011-04-18
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