Layered Tex-Mex Taco Salad

All your taco filling favorites are here for the party in this big Layered Tex-Mex Taco Salad. Serves up to a dozen.

Layered Tex-Mex Taco Salad


  • 1/2 cup MIRACLE WHIP Dressing
  • 1/2 cup BREAKSTONE'S Reduced Fat or
  • KNUDSEN Light Sour Cream
  • 1 tablespoon TACO BELL® Taco Seasoning Mix
  • 1 (15.5 ounce) can 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 for 2 hours.
  4. Chop avocado; spoon over salad just before serving. Sprinkle with cilantro.

Prep: min | Yield: 12 servings, 1 cup each

Recipe and photo used with permission from: Kraft Heinz Company

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