Taco Salad Recipe

Taco Salad
submitted by bahuja2001 at ifood.tv

Summary

Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient
Interest Group

Ingredients

 Head of lettuce1 Small, chopped
 Tomatoes3 Medium, chopped
 Dark red kidney beans1 Can (10 oz), drained, rinsed
 Grated cheddar cheese1⁄2 Cup (8 tbs)
 Green chilies1 Can (10 oz), chopped
 Crushed corn chips1 Cup (16 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1607 Calories from Fat 344

% Daily Value*

Total Fat 39 g59.5%

Saturated Fat 14.9 g74.6%

Trans Fat 0 g

Cholesterol 60.5 mg

Sodium 675.2 mg28.1%

Total Carbohydrates 239 g79.7%

Dietary Fiber 55.6 g222.3%

Sugars 31.5 g

Protein 89 g178.4%

Vitamin A 341.7% Vitamin C 1290.3%

Calcium 79.3% Iron 135.9%

*Based on a 2000 Calorie diet

Directions

Layer lettuce, tomatoes, kidney beans and cheese, one at a time, in a shallow 2 quart casserole; repeat.
Sprinkle half the green chilies over the second layer; spoon Dressing over all.
Chill overnight; top entire salad with chips and serve.
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