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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

Course: Appetizer, Main Course
Cuisine: American, Mexican
Keyword: dip, taco
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 3 servings
Calories: 394kcal
Author: clevelandcooking
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.
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Equipment

  • 3 eight ounce mason jars with lids

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

Instructions

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

Notes

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

Nutrition

Serving: 3 servings | Calories: 394kcal | Carbohydrates: 16g | Protein: 16g | Fat: 30g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 83mg | Sodium: 818mg | Potassium: 328mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1051IU | Vitamin C: 15mg | Calcium: 317mg | Iron: 1mg