Layered Taco Salad

From better homes and garden

• Ready In: 2 hrs 20 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 4  cups  shredded iceberg lettuce
• 1  medium tomatoes, seeded and chopped
• 1 1⁄2 cups  shredded cheddar cheese or 1 1⁄2 cups monterey jack cheese
• 1⁄4 cup  sliced pitted  olive
• 1⁄4 cup green onion
• 6  ounces avocado dip
• 1⁄2  dairy sour cream
• 1 (4 ounce) can  chopped green chili peppers, drained
• 1  clove garlic, minced
• 1⁄2 teaspoon chili powder
• 1  chopped tomato
• 2  cups  coarsely crushed tortilla chips

Directions

1. Thaw avacado dip. In a 2 1/2 quart glass salad bowl layer black beans, lettuce, tomato, cheese, olives, and onion.
2. For dressing, in a medium bowl stir together avocado dip, sour cream, chili peppers, milk, garlic, and chili powder. Spread over the top of the salad. If desired sprinkle with chop tomato. Cover the surface with plastic wrap and chill for at least 2 hours or up to 24 hours.