Layered Mexican Salad

• 1 medium romaine lettuce
• 2 medium tomatoes, sliced
• 1 1/4 cups grated cheddar cheese
• 2 tablespoons chopped coriander leaves, approx
• 1 (420 g) can Mexican chili beans
• 1 small red onion, chopped
• 1 medium tomatoes, extra chopped
• 150 g thinly sliced rare roast beef, chopped coarsely
• 1 medium avocado, sliced
• 1 (240 g) packet corn chips
• SOUR CREAM DRESSING
• 1/3 cup light sour cream
• 2 tablespoons sweet chili sauce
• 2 tablespoons chopped fresh coriander leaves
• 2 tablespoons water

1. Place half the torn lettuce leaves in dish; top with sliced tomato, 3/4 cup of the cheese, then combined coriander and beans.
2. Top with remaining lettuce; drizzle with sour cream dressing.
3. Combine onion and extra tomato in bowl; sprinkle over lettuce.
4. Top with remaining cheese, roast beef and avocado.
5. Arrange corn chips around the edge of the bowl.
6. Sour Cream dressing: Combine all ingredients in small bowl- mix well.

romaine lettuce, tomatoes, cheddar cheese, coriander leaves, chili beans, red onion, tomatoes, beef, avocado, corn chips, sour cream, light sour cream, sweet chili sauce, fresh coriander leaves, water

Taken from www.food.com/recipe/layered-mexican-salad-66732 (may not work)