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Seven-Layer Taco Salad

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Seven-Layer Taco Salad
  • Prep 20 min
  • Total 1 hr 20 min
  • Servings 6
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Pre-seasoned frozen chicken strips and a quick mayo dressing make this dish ultra-easy.
Updated Feb 26, 2010

Ingredients

  • 1 bag (12 oz) torn salad greens
  • 3 medium tomatoes, seeded, chopped
  • 8 medium green onions with green tops, sliced (1/2 cup)
  • 1 1/4 cups light mayonnaise
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 2 packages (9 oz each) frozen cooked fajita-seasoned chicken strips, thawed, coarsely chopped
  • 2 cups shredded sharp Cheddar cheese (8 oz)
  • 6 oz tortilla chips (about 36), broken, if desired
Make With
Make With
Old El Paso

Steps

  • 1
    In 13x9-inch (3-quart) glass baking dish, layer salad greens, tomatoes and onions. In 1-quart bowl, mix mayonnaise and taco seasoning mix; spread over onions. Top with chicken and cheese. Cover tightly with plastic wrap.
  • 2
    Refrigerate at least 1 hour or until serving time. Top individual servings with tortilla chips.

Tips from the Betty Crocker Kitchens

  • tip 1
    For a variation, sprinkle diced avocado over the salad before you spread it with mayo.

Nutrition

560 Calories, 39g Total Fat, 23g Protein, 33g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
560
Calories from Fat
350
Total Fat
39g
60%
Saturated Fat
12g
61%
Trans Fat
1/2g
Cholesterol
85mg
29%
Sodium
1550mg
65%
Potassium
520mg
15%
Total Carbohydrate
33g
11%
Dietary Fiber
3g
14%
Sugars
6g
Protein
23g
% Daily Value*:
Vitamin A
60%
60%
Vitamin C
45%
45%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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