Mexican Bean Taco Salad Recipe

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Servings: 2

Ingredients

Cost per serving $1.66 view details
  • 3/4 c. Beef,Cooked,Shredded
  • 3/4 c. Pinto Beans,Dry,Cooked
  • 1/2 c. Green Onions -- Minced
  • 2 Tbsp. Green Chilies,Canned -- Diced
  • 1/2 c. Cheddar Cheese,Shredded
  • 1/4 c. Monterey Jack Cheese Shredded Tortilla Bowls* Garnishes
  • 1/4 c. Olives,Black,Sliced
  • 1/3 c. Tomatoes -- Diced Salsa,Bottled Lowfat sour cream

Directions

  1. *To make tortilla bowls: Lightly spread flour tortillas with softened margarine; place upside down over metal c. such as measuring c.. Crimp the edges 5-6 times to flute and bake for 10 min or possibly till crisp in a 350 degree oven. Combine first 6 ingredients; add in salt and pepper to taste.
  2. Divide into tortilla bowls. Add in garnishes and serve with salsa and lowfat sour cream.
  3. Note: this is good served with guacamole also. Jo Anne Merrill

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Nutrition Facts

Amount Per Serving %DV
Serving Size 273g
Recipe makes 2 servings
Calories 854  
Calories from Fat 493 58%
Total Fat 55.02g 69%
Saturated Fat 17.96g 72%
Trans Fat 0.0g  
Cholesterol 94mg 31%
Sodium 311mg 13%
Potassium 1430mg 41%
Total Carbs 49.02g 13%
Dietary Fiber 12.2g 41%
Sugars 3.25g 2%
Protein 41.35g 66%
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