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
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
-
Step1Heat 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.
-
Step2Meanwhile, 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
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