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Ingredientes
- 1 1/2 garlic cloves
- 2/3 onion
- 2/3 green pepper
- 2 tbsp. oil
- 10 1/2 ounce. mild taco sauce
- 1 teaspoon chili pwdr
- 1 teaspoon grnd cumin
- 1/4 teaspoon dry oregano
- 1/2 teaspoon salt
- 16 ounce. roasted chicken meat
- 16 ounce. cooked pinto beans
Direcciones
- Peel garlic and peel and quarter onion. Core and seed pepper; cut into 2-inch pcs. Use the metal blade to chop garlic and onion till fine, about 10 seconds. Add in pepper and pulse-chop till coarsely minced, about 4 pulses. Heat oil in a skillet and saute/fry vegetables till soft, about 3 min.
- Add in taco sauce, chili pwdr, and seasonings. Reduce heat and cook 10 min, stirring occasionally. Meanwhile, prepare garnish (recipe follows).
- Cut chicken into 2-inch pcs. Use the metal blade to pulse-chop till coarsely minced, about 6 times. Add in to skillet with beans and cook till heated through, about 2 min. Mound chicken mix in the center of a large shallow serving platter. Sprinkle cheese over chicken and arrange lettuce and Nacho chips around the edge. Top lettuce with tomato. Garnish with dollops of lowfat sour cream and sliced scallions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 6 servings | |
| Calories 251 | |
| Calories from Fat 117 | 47% |
| Total Fat 13.08g | 16% |
| Saturated Fat 2.71g | 11% |
| Trans Fat 0.12g | |
| Cholesterol 39mg | 13% |
| Sodium 861mg | 36% |
| Potassium 334mg | 10% |
| Total Carbs 19.9g | 5% |
| Dietary Fiber 4.1g | 14% |
| Sugars 4.03g | 3% |
| Protein 13.61g | 22% |
