Mexican Chip Salad recipe
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- 1 pound ground beef 1 (15 ounce) can kidney beans, rinsed and drained ½ head lettuce, chopped 1 cup shredded Cheddar cheese 1 cup salsa ½ (16 fl oz) bottle fat-free Catalina salad dressing, or to taste ½ (14.5 ounce) package tortilla chips, crushed
Nutrition Info
- 380.9 caloriescarbohydrate: 36.9 gcholesterol: 50.3 mgfat: 17.7 gfiber: 6.6 gprotein: 18.7 gsaturatedFat: 6.4 gservingSize: -sodium: 898.5 mgsugar: 9.8 gtransFat: : -unsaturatedFat: : -
Directions Mexican Chip Salad
Directions
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Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned completely, 5 to 7 minutes, drain and discard grease. Return beef to heat.
Stir kidney beans into ground beef, cook and stir until beans are hot, 2 to 3 minutes.
Toss lettuce, Cheddar cheese, salsa, salad dressing, and tortilla chips in a large bowl, add ground beef mixture to the lettuce mixture and toss.