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Tex-Mex Salad

Tex-Mex Salad

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Submitted by kestrel

A hearty salad that’s suitable as a main dish. Lots of flavors and textures throughout.

YIELD

6 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

1 1
EACH EACH RED ONION
thinly sliced
4 4
EACH EACH TOMATOES
chopped
1 1
EACH EACH ICEBERG LETTUCE *
1 ¼ 296
CUPS ML CHEDDAR CHEESE
grated
¾ 177
1 453.6
POUND G GROUND BEEF
ground, beef, turkey, or chicken
15 433.5
OUNCES ML/G RED KIDNEY BEANS
drained
¼ 1.3
TEASPOON ML SALT-FREE SEASONING
vegetable *
1 1
BAG BAG TORTILLA CHIPS
crushed *
1 1
LARGE LARGE AVOCADOS
sliced *
7 ½ 216.8
OUNCES ML/G OLIVES

Directions

Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside.

Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes.

Mix with cold salad.

Toss in crushed tortilla chips and avocado slices.

Garnish with olives, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 381g (13.4 oz)
Amount per Serving
Calories 516 60% from fat
 % Daily Value *
Total Fat 34g 53%
Saturated Fat 12g 59%
Trans Fat 0g
Cholesterol 90mg 30%
Sodium 1485mg 62%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 11%
Sugars g
Protein 60g
Vitamin A 21% Vitamin C 23%
Calcium 26% Iron 21%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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