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Taco Salad

Ingredients
  Head of lettuce 1 Small, chopped
  Tomatoes 3 Medium, chopped
  Dark red kidney beans 1 Can (10 oz), drained, rinsed
  Grated cheddar cheese 1⁄2 Cup (8 tbs)
  Green chilies 1 Can (10 oz), chopped
  Crushed corn chips 1 Cup (16 tbs)
Directions

Layer lettuce, tomatoes, kidney beans and cheese, one at a time, in a shallow 2 quart casserole; repeat.
Sprinkle half the green chilies over the second layer; spoon Dressing over all.
Chill overnight; top entire salad with chips and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Quick

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4.1375
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1607 Calories from Fat 344

% Daily Value*

Total Fat 39 g59.5%

Saturated Fat 14.9 g74.6%

Trans Fat 0 g

Cholesterol 60.5 mg20.2%

Sodium 675.2 mg28.1%

Total Carbohydrates 239 g79.7%

Dietary Fiber 55.6 g222.3%

Sugars 31.5 g

Protein 89 g178.4%

Vitamin A 341.7% Vitamin C 1290.3%

Calcium 79.3% Iron 135.9%

*Based on a 2000 Calorie diet

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Taco Salad Recipe