5-minute Taco Salad By: David P.
I've been making this for over 20 years for myself. I first discovered it when I was on my vegetarian kick between ages 9 and 10. It's so quick, easy, healthy, and delicious. As a CF'er the key is to overload the salted tortilla chips, cheese and sour cream portion for the added salt and calories. Between the beans, chopped fresh greens, and dairy, it's a hit for everyone. Simply separate ingredients on the table and feed the entire family. Also, you can shred or dice any leftover meats from the night before like pork, chicken, or beef, and simply add to the mix if you're not vegetarian friendly.
- 5 oz baked beans
- 4 Tbsp sour cream
- 2 Tbsp salsa
- 2-3 handfuls of corn tortilla chips
- 1/2 c chopped baby spinach
- 1/4 c chopped Kale
- Pinch of chopped cilantro
- Shredded or grated cheese, as desired
- Add All Ingredients
Heat baked beans for 5 minutes.
Place hearty portion of beans in a large bowl.
Break 2-3 handfuls of tortilla chips over baked beans.
Add chopped greens, grated or shredded cheese, sour cream and salsa.
Mix ingredients, as desired.
Enjoy. Use your finger to clean the bowl when done.
- Servings: 1
Amount per serving:
- Calories: 570
- Fat: 28 g
- Sodium: 950 mg
- Protein: 19 g
- Calcium: 275 mg
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