Taco Salad
this recipe comes from my mom from about 15 years ago. It's easy to make and I can eat this non-stop!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 15
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 head iceberg lettuce
- dressing
- 2 cups mayonnaise
- 1/2 teaspoon lemon juice
- 4 medium tomatoes
- 6 green onions
- 2 cans pinto beans (15 oz)
- 13 ounces sharp cheddar cheese grated
- 1 bag of tortilla chips (13 oz) preferrably lime-flavored
- 1 la victoria green taco sauce (12 oz)
- 1/2 teaspoon vinegar
- Carbohydrate 5.62487223967231 g
- Cholesterol 36.9980660304679 mg
- Fat 18.7876810368612 g
- Fiber 0.927538913049221 g
- Protein 6.96778902958701 g
- Saturated Fat 6.79850522530429 g
- Serving Size 1 1 Serving (136g)
- Sodium 413.106314095354 mg
- Sugar 4.69733332662309 g
- Trans Fat 9.38390841922362 g
- Calories 218 calories
Toss together all the ingredients for the salad except the tortilla chips. Chill the salad in the refrigerator for 30 minutes. While it chills, mix together the ingredients for the dressing. Right before serving, mix the tortilla chips and the dressing into the salad. Serve.
