Navajo Taco Salad

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  • 20 min prep time
  • 20 min total time
  • 10 ingredients
  • 4 servings

Ingredients

1
medium green bell pepper, coarsely chopped (1 cup)
1
medium onion, coarsely chopped (1/2 cup)
1
can (15 oz) kidney beans, drained
1
cup chunky-style salsa
1/2
cup frozen whole kernel corn (from 1-lb bag)
4
oz baked tortilla chips (about 5 1/2 cups)
6
cups torn romaine lettuce
1
cup shredded Cheddar cheese (4 oz)
1/4
cup fat-free sour cream
Fresh cilantro leaves, if desired

Directions

  1. 1 Heat 10-inch nonstick skillet over medium-high heat. Add bell pepper and onion; cook 5 minutes, stirring frequently, until almost tender. Stir in kidney beans, salsa and corn. Cover; simmer 3 minutes, stirring occasionally, until vegetables are tender and mixture is hot.
  2. 2 Meanwhile, arrange chips on individual dinner plates. Top each with romaine. Spoon vegetable-bean mixture over lettuce. Sprinkle each with cheese. Top with sour cream and cilantro if desired.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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