We do A LOT of taco nights around here. But today I am trying something different – Layered Taco Salad! To make it I layered black beans, cheese, lettuce, tomato, black olives, roasted poblano peppers, green onion, and guacamole in a casserole dish.
I’m going to refrigerate it until ready to serve. Right before serving I’m going to add the guacamole to the top.
Ok – so I couldn’t wait for it to chill. I’m a hungry girl, what can I say?? I like to save the guacamole for my hunny and instead add super spicy salsa and a squeeze of sour cream. Yes, a squeeze of sour cream. Did you know Daisy makes squeezable? My favorite thing about it is that it keeps longer and does not have any preservatives.
Speaking of preservatives, I love Fritos (and who doesn’t??) but I replaced the Fritos with Sage Valley Organic chips, and they are DELISH! Everything you see here is preservative and natural flavor free!! Tim ate this recipe up – he loved it so much he kept telling me over and over again 🙂 That’s what it’s all about – good food that is good for you!