Taco Salad
- Minutes to Prepare:
- Number of Servings: 9
Ingredients
1 16 oz. can of garbanzo beans, rinsed1 16 oz. can of black beans, rinsed1 16 oz. can of kidney beans, rinsed1 medium can of diced tomatoes, without spices is best or you can substitute the canned green chiles and tomatoes (Rotelle), drained1 cup of shredded cheese, mozzarella or cheddarCatalina dressing (2 tsp. for each serving)10 fritos to put on top of each serving
Pour into a large baking dish the following:
The 3 kinds of canned beans all rinsed, and drained of liquid
The can of diced tomatoes, drained and rinsed
Cover with the cup of shredded cheese
Put this in the refrigerator overnight or for a couple of hours to sit.. When ready to serve put in a bowl 2 cups of the bean, tomato, cheese mixture. Top with corn chips and drizzle over with 2 Tablespoons of Catalina dressing.
Number of Servings: 9
Recipe submitted by SparkPeople user SHUZE24.
The 3 kinds of canned beans all rinsed, and drained of liquid
The can of diced tomatoes, drained and rinsed
Cover with the cup of shredded cheese
Put this in the refrigerator overnight or for a couple of hours to sit.. When ready to serve put in a bowl 2 cups of the bean, tomato, cheese mixture. Top with corn chips and drizzle over with 2 Tablespoons of Catalina dressing.
Number of Servings: 9
Recipe submitted by SparkPeople user SHUZE24.
Nutritional Info Amount Per Serving
- Calories: 411.6
- Total Fat: 7.7 g
- Cholesterol: 13.2 mg
- Sodium: 905.0 mg
- Total Carbs: 64.2 g
- Dietary Fiber: 19.4 g
- Protein: 22.9 g
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