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Lunch Box Taco Salad
2 cups shredded romaine or iceberg lettuce
1/4 cup chopped tomato
1/2 cup canned kidney or pinto beans, rinsed, drained
1/2 cup salsa
1/2 cup shredded Monterey Jack or Cheddar cheese
1/4 cup sour cream
1 cup tortilla chips


In a plastic container big enough to use as a bowl for the finished salad, toss together lettuce and tomato.

In a small plastic container with a tight-fitting lid, stir together beans and salsa.

Pack shredded cheese and sour cream in separate plastic containers.

Finally, pack tortilla chips in a zip-top plastic bag.

At lunchtime, open the container of lettuce. Dump bean mixture on top, add a dollop of sour cream and sprinkle with shredded cheese. Finally, crumble tortilla chips on top and lunch is served!

Preparation Time: Serves: 1
Recipe Origin: United States
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This recipe has been viewed 1710 times.


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