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Easy Layered Taco Salad

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Easy Layered Taco Salad

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

Amount Measure Ingredient Features
8 cups romaine lettuce
shredded
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15 ounces black beans
rinsed and drained, 1 can
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cup salsa
homemade or store-bought
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4 ounces cheddar cheese
shredded, sharp, divided
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½ cup black olives
sliced ripe
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16 ounces tortilla chips
4 cups, baked or fried
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¼ cup sour cream
for serving, optional
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1 cup guacamole
prepared
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Ingredients

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

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Nutrition Facts

Serving Size 369g (13.0 oz)
Amount per Serving
Calories 75841% 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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