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10-Minute Taco Salad Recipe

Photo by: Taste of Home

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"Mom often made this hearty main-dish salad for my three brothers and me when we were growing up," recalls Cindy Stephan of Owosso, Michigan. "Now it's one of my husband's favorite meals - and one we frequently fix for weekend guests."

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8 Servings
Prep/Total Time: 10 min.

Ingredients

2 cans (16 ounces each) chili beans, undrained
1 package (10-1/2 ounces) corn chips
2 cups (8 ounces) shredded cheddar cheese
4 cups chopped lettuce
2 small tomatoes, chopped
1 small onion, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
1-1/4 cups salsa
1/2 cup sour cream

Directions

In a small saucepan , cook beans over medium-low heat until heated through. Place corn chips on a large platter. Top with the beans, cheese, lettuce, tomatoes, onion, olives, salsa and sour cream. Serve immediately. Yield: 8 servings.

Nutrition Facts: 1 serving (1 each) equals 423 calories, 25 g fat (9 g saturated fat), 40 mg cholesterol, 727 mg sodium, 36 g carbohydrate, 7 g fiber, 13 g protein.

10-Minute Taco Salad published in Quick Cooking March/April 1999, p11

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