Taco Salad
Crunchy tortilla chips topped with refried beans, crisp lettuce, green peppers, tomatoes, and shredded cheddar cheese. Garnished with chopped green onions.
Serving size: 1 salad
Instructions
| Ingredient |
Quantity |
Instructions |
| Santiago® Refried Beans |
1 1/2 bag
|
Place refried beans in steamtable pan. Stir in water; cover. Hold on warm steamtable at least 5 minutes. Stir before serving. |
| Water, boiling |
3 qt.
|
|
| Tortilla chips |
3 1/10 lb.
|
For each salad, top 1 ounce tortilla chips with #12 dipper of beans, 1/2 cup lettuce, 4 pepper slices, 1 tablespoon cheese, 2 tablespoons tomatoes, 2 teaspoons green onions. |
| Lettuce, shredded |
2 lb.
|
|
| Green bell pepper slices |
1 1/4 lb.
|
|
| Cheddar cheese, shredded |
1 3/4 lb.
|
|
| Tomato, diced |
2 1/2 lb.
|
|
|
|
Note: For salad bar service, serve tortilla chips and refried beans from serving line. Serve cheese in soufflé cups. Vegetables can be served from salad bar. Amounts of vegetables needed will vary with a self-service salad bar. |
|
|
Variations: Ground beef, shredded beef, or shredded chicken may be added. Decrease beans to 3/4 bag. Add 5 pounds cooked beef, shredded beef, or shredded chicken. For each serving, offer #30 dipper of beans and #16 dipper cooked meat with remaining condiments. Sprinkle with 2 teaspoons green chiles, diced and drained. Serve with taco sauce (or picante sauce for a spicier version). |
Nutritional Information Per Serving
| Calories — 327 |
Protein — 11.9 g |
Fat — 16.1 g |
| Carbs — 36.1 g |
Iron — 2.8 mg |
Sodium — 622 mg |
| Potassium — 179 mg |
Zinc — 0.84 mg |
Vitamin A — 881 IU |
| Riboflavin — 0.15 mg |
Niacin — 0.28 mg |
Calcium — 187 mg |
| Cholesterol — 16.7 mg |
Vitamin B6 — 0.14 mg |
Vitamin B12 — 0.13 ug |
| Thiamine — 0.13 mg |
Phosphorus — 154 mg |
Folic Acid — 21.9 ug |
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