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Mexican Salad Supper

Chef.at.Home's picture
Ingredients
  Ground beef 1⁄2 Pound
  Chopped onion 1⁄4 Cup (4 tbs)
  Head of lettuce 1⁄2 Medium, shredded
  Tortilla chips 4 Ounce, coarsely crushed (2 Cups)
  Avocado 1 , diced
  Tomato 1 Small, chopped
  Shredded cheddar cheese 4 Ounce (1 Cup)
  Canned kidney beans 1 Pound (1 Can)
Directions

1. Brown ground beef and onion. Drain; chill.
2. Shred lettuce; store in plastic bag in refrigerator.
3. Crush corn chips; set aside.
4. Toss together in large mixing bowl avocado, tomato, cheese, and beans. Chill.
5. At serving time, combine all ingredients.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Mexican
Course: 
Main Dish
Interest: 
Everyday

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Your rating: None
4.21818
Average: 4.2 (11 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2433 Calories from Fat 1398

% Daily Value*

Total Fat 158 g242.8%

Saturated Fat 54.9 g274.6%

Trans Fat 0.4 g

Cholesterol 281.5 mg93.8%

Sodium 3090.6 mg128.8%

Total Carbohydrates 180 g60.1%

Dietary Fiber 44.1 g176.4%

Sugars 34.7 g

Protein 102 g203.5%

Vitamin A 300.6% Vitamin C 139.1%

Calcium 132.7% Iron 54.8%

*Based on a 2000 Calorie diet

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Mexican Salad Supper Recipe