Navajo Taco Salad

Enjoy this Mexican taco salad recipe - an assortment of beans, veggies and tortilla chips, that’s ready in just 20 minutes for a delightful dinner!

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

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
  • 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 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    420
    (
    Calories from Fat
    100),
    % Daily Value
    Total Fat
    11g
    11%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    710mg
    710%;
    Total Carbohydrate
    64g
    64%
    (Dietary Fiber
    12g
    12%
      Sugars
    8g
    8%
    ),
    Protein
    22g
    22%
    ;
    % Daily Value*:
    Vitamin A
    70%;
    Vitamin C
    60%;
    Calcium
    25%;
    Iron
    35%;
    Exchanges:
    4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
    Carbohydrate Choices:
    3 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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