Layered salads have never gone out of style and this Taco Salad Stack is no exception. Updated with popular taco flavours, this attractive salad is sure to be a hit!
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
6 cups shredded romaine lettuce
1-1/2 cups each chopped tomatoes and green peppers
1 cup frozen corn, thawed
1 can (14 fl oz/398 mL) Heinz Chili Style Pinto & Red Kidney Beans, undrained
3/4 cup plain low fat yogurt
3 Tbsp. chopped fresh cilantro
3 Tbsp. Kraft Mayo Calorie-Wise Mayonnaise Type Dressing
1-1/2 tsp. chili powder
1 cup Cracker Barrel Shredded Light Double Cheddar Cheese
1 cup coarsely crushed tortilla chips
1/2 cup salsa
2 green onions, chopped
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How do I make it ?
Layer half each of the lettuce, tomatoes, peppers and corn in large bowl; repeat layers. Top with beans.
Mix yogurt, cilantro, dressing and chili powder until blended; spread over salad.
Top with remaining ingredients.
Kraft Kitchen Tips!
This colourful salad can be prepared ahead of time. Layer all ingredients in serving bowl as directed, but do not top with cheese, crushed chips, salsa or green onions. Refrigerate up to 8 hours. Top with remaining ingredients just before serving.
Sprinkle 2 cups chopped cooked chicken over first layer of lettuce.
Calories From Fat
% Daily Value
Fat 4.5 g
Saturated fat 1.5 g
Cholesterol 10 mg
Sodium 270 mg
Carbohydrate 15 g
Fibre 3 g
Sugars 4 g
Protein 6 g
12 servings, 1/12 recipe each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.