Make-Ahead Mexican Salad Recipe

Make-Ahead Mexican Salad Recipe

  • 1 (16 ounce) package torn iceberg lettuce
  • 1 (15 ounce) can black beans, drained, rinsed
  • 4 medium tomatoes, chopped
  • 1 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa
  • 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
  • 1 cup KRAFT 2% Milk Shredded Reduced Fat Colby & Monterey Jack Cheese
  • 2 green onions, sliced
  • 2 cups broken baked tortilla chips
  1. Layer lettuce, beans and tomatoes in 4-1/2-qt. serving bowl.
  2. Mix salsa and sour cream; spread over salad to seal. Sprinkle with the cheese and onions; cover. Refrigerate several hours or overnight.
  3. Sprinkle with the chips just before serving; toss lightly.
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