Topped with chopped avocados and fresh cilantro, this 8-Layer Tex-Mex Taco Salad is a shoo-in to win Most Warmly Received Potluck Dish at your next party.
What You Need
Original recipe yields 12 servings
1/2 cup KRAFT Real Mayo Mayonnaise
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 Tbsp. TACO BELL® Taco Seasoning Mix
1 can (15 oz.) pinto beans, rinsed
6 cups coarsely chopped iceberg lettuce
1/2 cup sliced red onions
1-1/2 cups KRAFT Shredded Jalapeño Cheese
1 cup TACO BELL® Thick & Chunky Medium Salsa
1/4 cup loosely packed fresh cilantro
Add To Shopping List
Let's Make It
Mix first 3 ingredients until blended.
Layer beans, lettuce, onions, cheese and salsa 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 chopped avocado.
Prepare with KRAFT Light Mayo Reduced Fat Mayonnaise, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 9g
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.