Mexican Bean Taco Salad Recipe
Servings: 2
Ingredients
- 3/4 c. Beef,Cooked,Shredded
- 3/4 c. Pinto Beans,Dry,Cooked
- 1/2 c. Green Onions -- Minced
- 2 Tbsp. Green Chilies,Canned -- Diced
- 1/2 c. Cheddar Cheese,Shredded
- 1/4 c. Monterey Jack Cheese Shredded Tortilla Bowls* Garnishes
- 1/4 c. Olives,Black,Sliced
- 1/3 c. Tomatoes -- Diced Salsa,Bottled Lowfat sour cream
Directions
- *To make tortilla bowls: Lightly spread flour tortillas with softened margarine; place upside down over metal c. such as measuring c.. Crimp the edges 5-6 times to flute and bake for 10 min or possibly till crisp in a 350 degree oven. Combine first 6 ingredients; add in salt and pepper to taste.
- Divide into tortilla bowls. Add in garnishes and serve with salsa and lowfat sour cream.
- Note: this is good served with guacamole also. Jo Anne Merrill
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 273g | |
| Recipe makes 2 servings | |
| Calories 854 | |
| Calories from Fat 493 | 58% |
| Total Fat 55.02g | 69% |
| Saturated Fat 17.96g | 72% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 311mg | 13% |
| Potassium 1430mg | 41% |
| Total Carbs 49.02g | 13% |
| Dietary Fiber 12.2g | 41% |
| Sugars 3.25g | 2% |
| Protein 41.35g | 66% |
