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Navajo Taco Salad

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Pillsbury Kitchens
Updated Jul 6, 2010
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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!

Navajo Taco Salad

  • Prep Time 20 min
  • Total 20 min
  • Ingredients 10
  • Servings 4
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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

Instructions

  • Step 
    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.
  • Step 
    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

420 Calories
11g Total Fat
22g Protein
64g Total Carbohydrate
8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
100
Total Fat
11g
17%
Saturated Fat
6g
31%
Trans Fat
0g
Cholesterol
30mg
10%
Sodium
710mg
30%
Potassium
1020mg
29%
Total Carbohydrate
64g
21%
Dietary Fiber
12g
47%
Sugars
8g
Protein
22g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
60%
60%
Calcium
25%
25%
Iron
35%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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