Chicken Taco Salad (warm)
 Recipe)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 pound chicken cutlets, cut in bite size pieces1 package taco seasoning mix, low salt1 cup salsa (mild or medium)1 can ff refried beans1 can tomato soup (condensed)1 can DelMonte Fiesta Corn2 cups cooked brown rice2 cups shredded lettuce2 cups chopped tomatoes1T minced onion1 Cup ff cheddar cheese10T ff sour cream
Makes 5 one cup servings
Put cutlets, tomato soup, refried beans, salsa, fiesta corn and taco seasoning mix in crockpot. Stir well and cook on high for three hours.
Prepare brown rice
Serve with 1/2 cup rice, (split the rest for 5 servings) and top chopped tomato, shredded lettuce, minced onion, ff cheddar cheese and sour cream on top.
You can use more lettuce and tomato without changing the calories that much.
Number of Servings: 5
Recipe submitted by SparkPeople user HDPN107.
Put cutlets, tomato soup, refried beans, salsa, fiesta corn and taco seasoning mix in crockpot. Stir well and cook on high for three hours.
Prepare brown rice
Serve with 1/2 cup rice, (split the rest for 5 servings) and top chopped tomato, shredded lettuce, minced onion, ff cheddar cheese and sour cream on top.
You can use more lettuce and tomato without changing the calories that much.
Number of Servings: 5
Recipe submitted by SparkPeople user HDPN107.
Nutritional Info Amount Per Serving
- Calories: 438.5
- Total Fat: 2.4 g
- Cholesterol: 72.0 mg
- Sodium: 2,087.4 mg
- Total Carbs: 66.6 g
- Dietary Fiber: 9.3 g
- Protein: 39.4 g
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