Weight Watchers Taco Salad Points Plus
Yields: 4 servings
Prep Time: 0 hours 15 mins
Cook Time: 0 hours 15 mins
Total Time: 0 hours 30 mins
1/2 c. diced red onions
2 cloves garlic, minced
1 tsp. olive oil
1 can (15 ounces) kidney or pinto beans, drained and rinsed
2 dashes of hot-pepper sauce
1/4 c. orange juice
8 corn tortillas
3 c. chilled chopped leaf lettuce
2 c. shredded cooked skinless chicken breasts
2 c. diced tomatoes
1 c. shredded low-fat monterey jack cheese
1/3 c. low-fat sour cream
2 tbsp. chopped fresh cilantro
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- Preheat the oven to 400°F. In a 10" no-stick skillet over medium-high heat, combine the onions, garlic and oil; cook and stir for 3 minutes. Add the beans, hot-pepper sauce and orange juice. Cook and stir for 2 minutes. Set aside.
- Cut the tortillas into thin strips. Place them on an ungreased baking sheet; bake for 10 minutes, or until they are crisp. Set aside. Place half the lettuce in the bottom of a large salad bowl. Top with the bean mixture, chicken, half the tomatoes, half the Monterey Jack and half the tortilla strips. Repeat with the remaining lettuce, tomatoes, Monterey Jack and tortilla strips. Top with the sour cream and cilantro
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Weight Watchers Taco Salad Points Plus
Source: https://www.prevention.com/food-nutrition/recipes/a20528201/layered-taco-salad/
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