10-Minute Taco Salad Recipe

By aamundson

Ingredients

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

Preparation

Step 1

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

1 serving: 423 calories, 25g fat, 40 mg cholesterol, 727mg sodium, 36g carbs, 7g fiber, 13g protein