1 pkg. (16 oz.) torn iceberg lettuce
1 can (15 oz.) black beans, rinsed
4 tomatoes, chopped
1 cup TACO BELL® Thick & Chunky Salsa
1/2 cup BREAKSTONE'S or KNUDSEN Greek Style Sour Cream & Nonfat Yogurt
1 cup KRAFT 2% Milk Shredded Colby & Monterey Jack Cheeses
2 green onions, sliced
2 cups broken baked tortilla chips
Layer lettuce, beans and tomatoes in 4-1/2-qt. serving bowl.
Mix salsa and sour cream; spread over salad to seal. Sprinkle with cheese and onions. Refrigerate several hours.
Sprinkle with chips just before serving; toss lightly.
For a special presentation, prepare this colorful salad in a clear glass bowl.