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Add a photoRaciónes: 6
Ingredientes
- 1 Tbsp. Vegetable oil
- 2 med Green peppers, julienned
- 2 med Onions, sliced
- 16 ounce Salsa
- 30 ounce Canned kidney beans liquid removed
- 22 ounce Canned Mexican-style corn liquid removed
- 3 c. Cooked rice
- 6 c. Shredded lettuce
- 10Â 1/2 ounce Tortilla chips
- 1Â 1/2 c. Shredded Cheddar cheese (1-1/2 c. = (6 ounce.)
- Â Â Lowfat sour cream
Direcciones
- Heat oil in large skillet over medium-high heat. Add in green peppers and onions; cook till tender crisp. Add in salsa, beans, corn and rice; cook till thoroughly heated. For each serving, place 1 c. lettuce on serving plate. Surround lettuce with tortilla chips. Top with hot vegetable mix. Sprinkle 1/4 c. cheese proportionately on top of each serving. Garnish with lowfat sour cream.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 464g | |
| Recipe makes 6 servings | |
| Calories 650 | |
| Calories from Fat 211 | 32% |
| Total Fat 23.69g | 30% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.09g | |
| Cholesterol 30mg | 10% |
| Sodium 1068mg | 45% |
| Potassium 852mg | 24% |
| Total Carbs 86.95g | 23% |
| Dietary Fiber 12.5g | 42% |
| Sugars 5.58g | 4% |
| Protein 22.2g | 36% |
