Ingredients
1
box Betty Crocker™ Suddenly Salad® classic pasta salad mix
3
tablespoons water
2
tablespoons vegetable oil
1
teaspoon ground cumin
1
can (15 oz) Progresso™ black beans, drained, rinsed
1
can (15.25 oz) whole kernel corn, drained
4
cups torn romaine lettuce
1
container (12 oz) refrigerated guacamole dip
1 1/2
cups finely shredded Mexican 4-cheese blend (6 oz)
3
plum (Roma) tomatoes, chopped
1
can (2 1/4 oz) sliced ripe olives, drained
3
cups nacho-flavored tortilla chips
Preparation
Empty Pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally.
Drain pasta; rinse with cold water. Shake to drain well. In medium bowl, stir together seasoning mix, oil, water and cumin. Stir in pasta, beans and corn.
In 4-quart glass salad bowl or 13x9-inch glass baking dish, layer lettuce and pasta mixture. Spread guacamole evenly over top. Sprinkle with cheese and tomatoes; top with olives.
Just before serving, arrange chips around edge of bowl. Serve immediately, or refrigerate.
