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Navajo Taco Salad

Navajo Taco Salad

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By Pillsbury Kitchens

Updated Jul 6, 2010

Navajo Taco Salad

Navajo Taco Salad

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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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