Taco Salad Recipe
Servings: 2
Ingredients
- Can of refried beans
- 8 ounce. pkg. cream cheese + 4 ounce. lowfat sour cream
- 2 lg. tomatoes, minced + 3-4 scallions
- 2 sm. jars taco sauce (mild & med. mixed)
- Shredded Monterey Jack white cheese
Directions
- Grease with Crisco a springform pan, bottom and sides. Layer above in order given; chill in between layers to set. Chill a few hrs to overnight. Remove sides of springform pan and place on large dish. Serve with tortilla chips for dipping.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 417g | |
| Recipe makes 2 servings | |
| Calories 292 | |
| Calories from Fat 64 | 22% |
| Total Fat 7.21g | 9% |
| Saturated Fat 3.62g | 14% |
| Trans Fat 0.07g | |
| Cholesterol 13mg | 4% |
| Sodium 1209mg | 50% |
| Potassium 1148mg | 33% |
| Total Carbs 42.39g | 11% |
| Dietary Fiber 13.3g | 44% |
| Sugars 6.45g | 4% |
| Protein 16.91g | 27% |
