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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 553.2
  • Total Fat: 26.6 g
  • Cholesterol: 82.0 mg
  • Sodium: 537.2 mg
  • Total Carbs: 47.3 g
  • Dietary Fiber: 9.1 g
  • Protein: 32.1 g

View full nutritional breakdown of Frito-Black Bean Taco Salad calories by ingredient
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Frito-Black Bean Taco Salad

Submitted by: DOWN2SEXY

Introduction

At 553 calories per large serving, this festive salad makes a very satisfying meal at less than half the calories of a restaurant version. You can further cut the calories and fat content by using ground turkey instead of the ground beef and/or serving smaller portions. At 553 calories per large serving, this festive salad makes a very satisfying meal at less than half the calories of a restaurant version. You can further cut the calories and fat content by using ground turkey instead of the ground beef and/or serving smaller portions.
Number of Servings: 4

Ingredients

    1 pound extra-lean ground beef (94% lean)
    1 packet reduced sodium taco seasoning mix
    1/4 cup water
    1 can Rotel tomatoes and diced green chiles
    16 ounces Velveeta 1/2 Fat cheese, cut into chunks
    1 large head of iceberg lettuce
    1 cup chopped green bell pepper
    1 cup chopped onion
    1 can black beans, drained and rinsed
    5 ounces original Fritos corn chips, crushed

Directions

Brown ground beef in a skillet, stirring often to separate meat. Drain any fat that cooks out and stir in taco seasoning and water. Reduce heat and simmer until water is absorbed and mixture has thickened slightly (about 7 minutes).

While meat is simmering, combine tomatoes with green chiles and Velveeta in a small saucepan over medium heat, stirring frequently to prevent sticking until cheese is completely melted.

Wash, core and tear lettuce into bite-sized pieces in a large bowl. Top with meat mixture.

Starting at the outside of the bowl, make rings of chopped green pepper, onions, black beans and crushed corn chips.

Pour the cheese mixture over top, distributing evenly as a dressing for the salad.

Makes 4 large (2 cup) servings or 8 small (1 cup) servings.



Number of Servings: 4

Recipe submitted by SparkPeople user DOWN2SEXY.






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