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–+ servings
layered taco salad from Cleveland cooking. Refried beans, pico de Gallo,, chorizo, guacamole, sour cream, and queso fresco.

Layered Taco Salad

Author: Dan Harper
394kcal
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Prep 20 minutes
Total 20 minutes
Call it a layered taco salad, a taco dip, a layered taco salad topping, or the inside of a soft taco. Great for a picnic, party, or dinner.
Servings 3 servings
Course Appetizer, Main Course
Cuisine American, Mexican

Ingredients

  • 9 tablespoons of refried beans
  • 9 tablespoons of pico de gallo
  • 9 tablespoons of cooked chorizo sausage
  • 9 tablespoons of guacamole
  • 9 tablespoons of sour cream
  • 9 tablespoons of queso fresco or a cheese of your choice

Equipment

  • 3 eight ounce mason jars with lids

Method

  1. This recipe is for 3 jars of layered taco salad
  2. Use a spoon to add 3 tablespoons and layer each ingredient, refried beans through queso fresco into the 8 ounce mason jar.
  3. Place cover on top and refrigerate until serving.

Nutrition

Serving3 servingsCalories394kcalCarbohydrates16gProtein16gFat30gSaturated Fat14gPolyunsaturated Fat2gMonounsaturated Fat9gTrans Fat0.4gCholesterol83mgSodium818mgPotassium328mgFiber5gSugar7gVitamin A1051IUVitamin C15mgCalcium317mgIron1mg

Notes

Feel free to omit or substitute the chorizo to make this a vegetarian salad.
 

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