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Layered Taco Salad Recipe
|Ground beef||1 1⁄2 Pound|
|Chopped onions||1⁄2 Cup (8 tbs) (1 Small Onion)|
|Chopped green pepper||1 Cup (16 tbs) (About 1 Pepper)|
|Canned hot chili beans in chili gravy||16 Ounce (Not Drained, 1 Can)|
|Mild enchilada sauce||1 Can (10 oz)|
|Tomato sauce||8 Ounce (1 Can)|
|Taco sauce||8 Ounce (1 Can)|
|Corn chips/Tortilla chips||10 Ounce (Package)|
|Shredded mozzarella cheese||8 Ounce (1 Cup)|
|Shredded lettuce||4 Cup (64 tbs) (About 1/2 Head)|
|Chopped tomatoes||2 Cup (32 tbs)|
Serving size: Complete recipe
Calories 5299 Calories from Fat 3304
% Daily Value*
Total Fat 368 g566%
Saturated Fat 121.6 g607.8%
Trans Fat 0 g
Cholesterol 736.3 mg
Sodium 9453.9 mg393.9%
Total Carbohydrates 295 g98.4%
Dietary Fiber 64.7 g258.7%
Sugars 43.2 g
Protein 231 g461.7%
Vitamin A 1703.5% Vitamin C 649.4%
Calcium 199.8% Iron 206.2%
*Based on a 2000 Calorie diet
Add onion and green pepper.
Microwave at High (10) for 5 to 6 Minutes, stirring after 3 minutes.
Add chili beans.
Recover and Microwave at High (10) for 5 to 6 Minutes, until hot.
In 2-qt casserole combine sauces.
Microwave at High (10) for 4 to 6 Minutes, stirring after 3 minutes.
Into 2-qt salad bowl or casserole layer corn chips, meat mixture, one half of cheese, lettuce and tomatoes.
Pour sauce over entire casserole and sprinkle with remaining cheese.
Serve immediately, tossing just before serving if desired.