Layered Taco Salad with Avocado Dressing


Chef Alyssa used to love Taco Salad in a crispy fried tortilla shell when she was younger. This version takes all the same flavors. It’s fun to crush the chips on top with the dressing, adding another layer of flavor and richness.

25 min
4 servings


15 oz
seasoned chili beans or pinto beans
6 cup
romaine lettuce (sliced thin)
2 cup
Roma tomatoes (seeded and chopped)
1/4 cup
green or red onion (sliced thin)
1 cup
corn (fresh, canned or frozen & defrosted)
1 to 2 cup
shredded cheese
small can sliced olives
1 cup
1/4 cup
olive oil
2 Tbsp
fresh lime juice
1/4 cup
1/2 cup
cilantro (roughly chopped)
1 clove
garlic (minced)
1/4 tsp
bag corn tortilla chips (at least 6 cups)
Prep Time:
25 min
Cooking Time:
0 minutes
Total Time:
25 min


In a glass serving bowl, layer the beans, lettuce, tomato, onion, corn, cheese and top with olives. In a blender combine the avocado, olive oil, lime juice, water, cilantro, garlic, salt and blend until smooth; add more water as needed to create desired consistency.

To serve, top with crushed corn chips and dressing.

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