TACO SALAD
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Ingredients:Ground beef, lean, 24 oz Beans, black, 2 cup Yellow Sweet Corn, Canned, 2 cup Beans, pinto, 2 cup Iceberg Lettuce (salad), 1 head, large*Kraft Shredded 2% Mexican Four Cheese blend, 2 cupRed Ripe Tomatoes, 2 large whole (3" dia) Frito Lays Frito Corn Chips - 1 oz bag, 10 serving*Old El Paso Taco Seasoning Mix (40% Less Sodium), 4 tsp
BROWN BEED WITH HALF OF TACO SEASONING. DO NOT ADD ANY WATER. DRAIN GREASE. ADD REST OF SEASONING AND CANS OF DRAINED AND RINSED BLACK AND RED BEANS AND CORN. STIR OVER MEDIUM HEAT UNTIL WARMED THROUGH.
WHILE MEAT IS COOKING, CHOP LETTUCE AND TOMATOES. OPEN CHEESE. COMBINE. TOSS TOGETHER. ADD FRENCH DRESSING. ADD COOLED MEAT MIXTURE AND TOSS TOGETHER. ADD FRITO CHIPS. TOSS AGAIN. SERVE ON BOWLS WITH WARMED TORTILLAS TO ROLL UP MIXTURE.
Serving Size: MAKES 10 SERVINGS
Number of Servings: 10
Recipe submitted by SparkPeople user KLMMCM13.
WHILE MEAT IS COOKING, CHOP LETTUCE AND TOMATOES. OPEN CHEESE. COMBINE. TOSS TOGETHER. ADD FRENCH DRESSING. ADD COOLED MEAT MIXTURE AND TOSS TOGETHER. ADD FRITO CHIPS. TOSS AGAIN. SERVE ON BOWLS WITH WARMED TORTILLAS TO ROLL UP MIXTURE.
Serving Size: MAKES 10 SERVINGS
Number of Servings: 10
Recipe submitted by SparkPeople user KLMMCM13.
Nutritional Info Amount Per Serving
- Calories: 588.7
- Total Fat: 29.0 g
- Cholesterol: 63.0 mg
- Sodium: 927.7 mg
- Total Carbs: 52.8 g
- Dietary Fiber: 8.9 g
- Protein: 27.3 g
Member Reviews