Zesty taco flavor in a fun salad.
Brown the beef in a large non-stick pan, about 7 min. Then stir in taco seasoning and water. Bring to a boil; then lower to simmer, uncovered for about 5 min. Then set aside.
In a large bowl mix kidney beans, corn, olives, and cheese. Mix in the beef mixture and about 1/3 to 1/2 of the Catalina dressing. Stir in hot sauce (optional).
At this point, it should be cool enough to toss in salad mix and crushed tortilla chips, add as much as desired.
Alternatively, you can layer the crushed tortilla chips, salad, and meat mixture on top with a spoonful of sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 199 | ||
Calories from Fat: 111 (56%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.3g | 16 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 4.6g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 64.2mg | 20 % | |
Sodium 431.9mg | 15 % | |
Potassium 297.5mg | 8 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 2.1g | ||
Protein 18.6g | 27 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 199
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