5NEWS Grill: Taco Salads
Layered Taco Salad
1 15z can black beans, rinsed & drained
4 cups shredded iceberg lettuce
1 med tomato, seded and chopped
1-1/2 cups shredded cheddar or Monterey Jack cheese
1/4 cup sliced pitted ripe olives
1/4 cup sliced green onion
1 6z carton frozen avocado dip, thawed
1/2 cup sour cream
1 4z can chopped green chili peppers, drained
1 tbsp milk
1 clove garlic, minced
1/2 tsp chili powder
Chopped tomato (optional)
2 cups coarsely crushed tortilla chips
In a 2-1/2 qt glass salad bowl layer black beans, lettuce, tomato, cheese, olives and onion.
For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic and chili powder.
Spread over the top of the salad. If desired, sprinkle with chopped tomato.
Cover the surface with plastic wrap and chill for at least 2 hours or up to 24 hours.
Before serving, toss salad together and serve over crushed tortilla chips.
Makes 4 servings.
Easy Ranch Taco Chicken Salad
1 bag mixed salad greens 10z
1 pkg Oscar Mayer Deli Fresh Southwestern Seasoned
or Grilled Chicken Breast 6z pkg.
1 cup Kraft Shredded Cheddar Cheese
1/2 cup Kraft Classic Ranch Dressing
1/2 cup Taco Bell Thick ‘N Chunky Salsa
1 cup coarsely broken tortilla chips (optional)
Toss greens, chicken breast strips and cheese in
a large bowl.
Serve with dressing, salsa and tortilla chips.