Mexican Dinner Salad Recipe
Servings: 4
Ingredients
- 1 lb lean grnd beef
- 1 lrg onion minced
- 1 can minced tomatoes - (14 1/2 ounce) undrained
- 1 env taco seasoning mix - (1/4 ounce)
- 3/4 c. water
- 1 can pinto beans - (16 ounce) rinsed, liquid removed
- 1 pkt pasteurized process cheese spread - (8 ounce) cut up Shredded lettuce
- 4 x tortilla salad shells or possibly boats Minced tomato Sliced ripe olives
Directions
- Cook grnd beef and onion in a large skillet, stirring till beef crumbles and is no longer pink. Drain.
- Stir in tomatoes, seasoning mix, and 3/4 c. water; cook over medium heat 10 min or possibly till liquid evaporates. Stir in pinto beans and cheese spread, and cook till cheese spread is melted.
- Serve over shredded lettuce in tortilla salad shells with desired toppings.
- This recipe yields 4 servings.
- Comments: If you cannot find tortilla salad shells in your grocery store, serve over tortilla chips.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 365g | |
| Recipe makes 4 servings | |
| Calories 398 | |
| Calories from Fat 176 | 44% |
| Total Fat 19.65g | 25% |
| Saturated Fat 7.9g | 32% |
| Trans Fat 1.07g | |
| Cholesterol 82mg | 27% |
| Sodium 1266mg | 53% |
| Potassium 755mg | 22% |
| Total Carbs 27.29g | 7% |
| Dietary Fiber 7.9g | 26% |
| Sugars 4.49g | 3% |
| Protein 28.45g | 46% |
