Fast and Easy Mexican Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/2 lb ground beef1/4 c sliced green onions1/2 c taco saucedash black pepper1 16 oz can kidney beans6 oz frozen corn (handful)2 oz. baked tortilla chips (about 3 cups)3 cups shredded lettuce1 cup chopped tomato1 c shredded reduced fat cheddar cheese1/2 c bottled salsa1/4 c low fat sour cream
This fits (just) in a 11 by 7 pan or you can use larger if you want it less full.
Cook beef and onions in a non-stick skillet over medium-high heat until browned, stirring to crumble. Drain well on towels to get rid of grease, return beef to pan. Stir in taco sauce, pepper, beans and corn; cook until thoroughly heated. Spoon half of the following--in order (if you like to keep it tidy) into pan - beef mixture, chips, lettuce, tomato, cheese, salsa and sour cream. Now repeat with second half of ingredients
Number of Servings: 4
Recipe submitted by SparkPeople user SLINKYSOCKS.
Cook beef and onions in a non-stick skillet over medium-high heat until browned, stirring to crumble. Drain well on towels to get rid of grease, return beef to pan. Stir in taco sauce, pepper, beans and corn; cook until thoroughly heated. Spoon half of the following--in order (if you like to keep it tidy) into pan - beef mixture, chips, lettuce, tomato, cheese, salsa and sour cream. Now repeat with second half of ingredients
Number of Servings: 4
Recipe submitted by SparkPeople user SLINKYSOCKS.
Nutritional Info Amount Per Serving
- Calories: 481.2
- Total Fat: 27.5 g
- Cholesterol: 78.1 mg
- Sodium: 787.3 mg
- Total Carbs: 34.7 g
- Dietary Fiber: 9.2 g
- Protein: 25.4 g
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