8-Layer Tex-Mex Taco Salad

• 1/2 cup KRAFT Real Mayo Mayonnaise
• 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 Tbsp. TACO BELL Taco Seasoning Mix
• 1 can (15 oz.) pinto beans, rinsed
• 6 cups coarsely chopped iceberg lettuce
• 1/2 cup sliced red onions
• 1-1/2 cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA
• 1 cup TACO BELL Thick & Chunky Medium Salsa
• 1 avocado
• 1/4 cup loosely packed fresh cilantro

1. Mix first 3 ingredients until blended.
2. Layer beans, lettuce, onions, cheese and salsa in large bowl.
3. Spread mayo mixture over salad.
4. Refrigerate 2 hours.
5. Chop avocado; spoon over salad just before serving.
6. Sprinkle with cilantro.

mayonnaise, s, taco, pinto beans, iceberg lettuce, red onions, pepper, taco, avocado, cilantro

Taken from www.kraftrecipes.com/recipes/8-layer-tex-mex-taco-salad-165972.aspx (may not work)