Taco Salad

  • 1 cup Italian dressing
  • 1 head lettuce, torn into bite size pieces
  • 1 16oz can Mexican kidney or pinto beans (drained)
  • 1 medium onion, diced
  • 2 tomatoes, diced
  • 2 cups corn chips
  • 1 cup shredded cheese (Cheddar or Longhorn)

Place lettuce in a large bowl, add onion, then tomatoes. Add drained beans, cheese and crushed corn chips. Toss all ingredients with Italian dressing.

Makes 12 servings

Optional:  ½ pound browned ground meat may be added.

Per Serving: 229 calories; 6gm protein, 15gm fat; 20gm carbohydrate; 370 mg sodium

This program is funded, in part, from the Expanded Food and Nutrition Education Program (EFNEP), which is supported by the National Institute of Food and Agriculture, U.S. Department of Agriculture, and the Pennsylvania (PA) Department of Human Services (DHS) through the PA Nutrition Education Tracks, a part of USDA’s Supplemental Nutrition Assistance Program (SNAP). To find out how SNAP can help you buy healthy foods, contact the DHS toll-free Helpline at 800-692-7462. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture. USDA is an equal opportunity provider and employer.