Royal Southwestern Taco Salads

Name: Royal Southwestern Taco Salads
Yield: 4 serv.
Ingredients: 4 ounces Kraft Philadelphia Graden Vegetable Cream Cheese; 1/2 cup Guacamole Dip (I used Deans Zesty Store Bought Dip); 5 ounces Greek Plain Yogurt (I used one Dannon 5.3 ounce container of Greek Non Fat Yogurt, you could also use sour cream); 4 Tostada Crowns or Taco Salad Bowls (I used Del Oro Tostada Crowns Large, you could use smaller ones if you prefer); 1 Head of Ice Berg Lettuce Clean and Chopped; 2 Roma Tomatoes (diced) or what ever kind you like; 1 Can 11 ounces Green Giant Southwestern Style Corn (drained); 1 cup Kraft Mexican Four Cheese Blend Shredded Cheese; 1/2 cup Fresh Salsa (your favorite brand); 1 Lime (cut into quarters)

Royal Southwestern Taco Salads was pinched from <a href="http://realwomenofphiladelphia.com/recipes/view/1068369/royal-southwestern-taco-salads" target="_blank">realwomenofphiladelphia.com.</a>

"A green salad can sometimes be a boring side dish but not these zesty individual salads served in what is called a Tostada Crown. Appropriately named because these salads would be fit to serve to a king or queen and I believe that's just how you should make your guest feel when they are in your home. This Taco Salad is so easy to make, no cooking or baking required. The great flavors of the southwest shine with southwestern corn and black beans, tomatoes, fresh salsa, shredded cheese, lettuce, lime, and of course our delicious dressing that is a wonderful combination of guacamole, Kraft Philadelphia Garden Vegetable Cream Cheese, and Greek Yogurt. This salad is an exciting fresh side dish that would be perfect to serve with grilled, roasted or fried chicken. We brought these along with some fried chicken breast tenders from our favorite market deli counter, to our friends who recently had their first baby. They were tired as new parents often are and it felt great to serve them up a Royal Southwestern Taco Salad. Who new such an impressive dish could happen in 5 minutes...."

INGREDIENTS

•

4 ounces Kraft Philadelphia Graden Vegetable Cream Cheese

•

1/2 cup Guacamole Dip (I used Deans Zesty Store Bought Dip)

•

5 ounces Greek Plain Yogurt (I used one Dannon 5.3 ounce container of Greek Non Fat Yogurt, you could also use sour cream)

•

4 Tostada Crowns or Taco Salad Bowls (I used Del Oro Tostada Crowns Large, you could use smaller ones if you prefer)

•

1 Head of Ice Berg Lettuce Clean and Chopped

•

2 Roma Tomatoes (diced) or what ever kind you like

•

1 Can 11 ounces Green Giant Southwestern Style Corn (drained)

•

1 cup Kraft Mexican Four Cheese Blend Shredded Cheese

•

1/2 cup Fresh Salsa (your favorite brand)

•

1 Lime (cut into quarters)

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