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Salad Recipes

Layered Tex-Mex Taco Salad


Hot Days Cool Salad

What You Need

  • 1/2 cup MIRACLE WHIP Dressing
  • 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
  • 1 Tbsp. TACO BELLĀ® Taco Seasoning Mix
  • 1 can (15 oz.) black beans, rinsed
  • 6 cups coarsely chopped iceberg lettuce
  • 1/2 cup sliced red onions
  • 1-1/2 cups KRAFT Mexican Style Finely Shredded Four Cheese
  • 1 cup grape tomatoes, halved
  • 1 avocado
  • 1/4 cup loosely packed chopped fresh cilantro


  1. MIX first 3 ingredients until blended.
  2. LAYER beans, lettuce, onions, cheese and tomatoes in large bowl.
  3. SPREAD dressing mixture over salad. Refrigerate 2 hours.
  4. CHOP avocado; spoon over salad just before serving. Sprinkle with cilantro.

Prepare using MIRACLE WHIP Light Dressing and KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.

Cooking time (duration)

Prep Time: 15 min. plus refrigerating

Number of servings (yield)

12 servings, 1 cup each




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Nutritional Information

Per Serving: 160 calories, 10g total fat, 4g saturated fat, 20mg cholesterol, 250mg sodium, 12g carbohydrate, 4g dietary fiber, 3g sugars, 6g protein, 15%DV vitamin A, 8%DV vitamin C, 15%DV calcium, 6%DV iron.

Substitute: For a crunchy topping, substitute 1 cup bite-size tortilla chips for the chopped avocado.

TACO BELLĀ® and Logo are trademarks owned and licensed by Taco Bell Corp.

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