You won't believe what gives this layered Tex-Mex taco salad its kick: It's not the taco seasoning and (obviously) not the avocado. Read on for the answer!
What You Need
Original recipe yields 12 servings
1/2 cup KRAFT Mayo Hot & Spicy Flavored Mayonnaise
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. TACO BELL® Taco Seasoning Mix
6 cups coarsely chopped iceberg lettuce
1 can (15 oz.) kidney beans, rinsed
1 large green pepper, chopped
1/2 cup sliced red onion s
1-1/2 cups KRAFT Shredded Colby & Monterey Jack Cheeses
1 cup grape tomato es, halved
1 large avocado
1/4 cup loosely packed fresh cilantro
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Let's Make It
Mix first 3 ingredients until blended.
Layer lettuce, beans, peppers, onions, cheese and tomatoes in large bowl.
Spread mayo mixture over salad. Refrigerate 2 hours.
Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.
For a crunchy topping, substitute 1 cup bite-size tortilla chips for the avocado.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1 cup each
* 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.