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Navajo Taco Salad

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Navajo Taco Salad
  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4
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Enjoy this Mexican taco salad recipe - an assortment of beans, veggies and tortilla chips, that’s ready in just 20 minutes for a delightful dinner!

Ingredients

1
medium green bell pepper, coarsely chopped (1 cup)
1
medium onion, coarsely chopped (1/2 cup)
1
can (15 oz) kidney beans, drained
1
cup chunky-style salsa
1/2
cup frozen whole kernel corn (from 1-lb bag)
4
oz baked tortilla chips (about 5 1/2 cups)
6
cups torn romaine lettuce
1
cup shredded Cheddar cheese (4 oz)
1/4
cup fat-free sour cream
Fresh cilantro leaves, if desired

Directions

  • 1 Heat 10-inch nonstick skillet over medium-high heat. Add bell pepper and onion; cook 5 minutes, stirring frequently, until almost tender. Stir in kidney beans, salsa and corn. Cover; simmer 3 minutes, stirring occasionally, until vegetables are tender and mixture is hot.
  • 2 Meanwhile, arrange chips on individual dinner plates. Top each with romaine. Spoon vegetable-bean mixture over lettuce. Sprinkle each with cheese. Top with sour cream and cilantro if desired.
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
100
)
Daily Value
Total Fat
11g
17%
(
Saturated Fat
6g
31%
,
Trans Fat
0g
)
Cholesterol
30mg
10%
Sodium
710mg
30%
Potassium
1020mg
29%
Total Carbohydrate
64g
21%
(
Dietary Fiber
12g
47%
,
Sugars
8g
)
Protein
22g
Daily Value*:
Vitamin A
70%
70%
Vitamin C
60%
60%
Calcium
25%
25%
Iron
35%
35%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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