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Santa Fe Salad

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Submitted by chelseaboy

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

Ingredients

1 15
TABLESPOON ML VEGETABLE OIL
2 2
MEDIUM MEDIUM GREEN BELL PEPPERS
julienned
2 2
MEDIUM MEDIUM ONIONS
sliced
16 462.4
OUNCES ML/G SALSA
30 867
OUNCES ML/G KIDNEY BEANS, CANNED
drained
22 635.8
OUNCES ML/G CORN, MEXICAN-STYLE
canned, drained *
3 7.1E+2
CUPS ML RICE
cooked
6 1.4
CUPS L LETTUCE
shredded
10 ½ 303.5
OUNCES ML/G TORTILLA CHIPS
1 ½ 355
CUPS ML CHEDDAR CHEESE
shredded
1 1
X X SOUR CREAM
for garnish *

Directions

Heat oil in large skillet over medium-high heat.

Add green peppers and onions; cook until tender crisp.

Add salsa, beans, corn and rice; cook until thoroughly heated.

For each serving, place 1 cup lettuce on serving plate.

Surround lettuce with tortilla chips.

Top with warm vegetable mixture.

Sprinkle ¼ cup cheese evenly on top of each serving.

Garnish with sour cream.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 523g (18.4 oz)
Amount per Serving
Calories 886 25% from fat
 % Daily Value *
Total Fat 25g 38%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 30mg 10%
Sodium 1126mg 47%
Total Carbohydrate 47g 47%
Dietary Fiber 7g 27%
Sugars g
Protein 56g
Vitamin A 18% Vitamin C 66%
Calcium 41% Iron 26%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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