Fast and Easy Mexican Salad
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Fast and Easy Mexican Salad calories by ingredient
Introduction
This goes together in half an hour - it's a whole meal - and it's pretty too! This goes together in half an hour - it's a whole meal - and it's pretty too!Number of Servings: 4
Ingredients
-
1/2 lb ground beef
1/4 c sliced green onions
1/2 c taco sauce
dash black pepper
1 16 oz can kidney beans
6 oz frozen corn (handful)
2 oz. baked tortilla chips (about 3 cups)
3 cups shredded lettuce
1 cup chopped tomato
1 c shredded reduced fat cheddar cheese
1/2 c bottled salsa
1/4 c low fat sour cream
Directions
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.