Lunch: Taco Salad Recipe
Ingredients
6 cups chopped iceberg lettuce
1/2 cup finely chopped onion
3/4 to 1 cup canned kidney beans, rinsed and drained
1-1/2 cups (6 ounces) shredded cheddar cheese
1 medium tomato, chopped
4 cups nacho tortilla chips
1/2 cup Thousand Island salad dressing
Instructions
In a large bowl, layer the first five ingredients in order listed. Just before serving, add chips and salad dressing; toss to coat.
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Nutrition Facts
Serving Size: 4
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
