Taco Salad

bhavnaskitchen's picture

Sep. 12, 2012

Ingredients

Corn tortillas 2
Pinto beans 1 Cup (16 tbs) , boiled
Chunky salsa sauce 2 Tablespoon
Red onion 1 Medium , finely chopped
Bell pepper 1 Medium , finely chopped
Lettuce 1 Cup (16 tbs) , shredded
Tomato 1 Medium , finely chopped
Olive 12 Small
Guacamole 2 Tablespoon
Sour cream 2 Tablespoon
Jalapeno 2 Tablespoon , chopped
Cheese 1 Cup (16 tbs) , shredded

Directions

GETTING READY

1. Preheat the oven at 350 degrees F.

MAKING

For making the tacos :

2. Spray a tortilla with butter spray, place on an inverted cup and again spray with the butter spray.

3. Spray another tortilla with the butter spray, place in a regularly placed cup and spray again with butter spray.

4. Bake in the preheated oven for about 10 minutes.

For making Pinto beans chili :

5. In a pan heat oil, add the pinto beans and salsa sauce and let it boil with cover for about 15 minutes.

SERVING

6. Into one taco shell add lettuce, guacamole, sour cream, onion, bell pepper, tomato, olives, jalapeno, shredded cheese and pinto beans chili.

7. Break the other taco shell into chips and add lettuce, guacamole, sour cream, onion, bell pepper, tomato, olives, jalapeno, shredded cheese and pinto beans chili.

Recipe Summary

Difficulty Level: Medium
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 2

Nutrition Facts

Serving size

Calories 819Calories from Fat 302

 % Daily Value*

Total Fat 34 g52.3%

Saturated Fat 18 g90%

Trans Fat 0 g

Cholesterol

Sodium 885 mg36.88%

Total Carbohydrates 89 g29.7%

Dietary Fiber 20 g80%

Sugars 10 g

Protein 42 g84%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet