Mexican Salad Recipe

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Ingredients:

Serving

1 (15 oz) can chili without beans
1 (15 oz) can chili beans
0.5 (10 oz) package corn chips
1 cup instant rice, uncooked
1 (10 oz) can condensed cheddar cheese soup
1/2 head lettuce, chopped or shredded
1 -2 tomato, diced

Directions:

Heat chili & chili beans separately in the microwave or on the stove.
Mix soup with small amount of milk, until desired consistency, as you heat it.
Make rice according to package directions.
Have everyone layer on their own plates, first corn chips, then rice, beans, chili, lettuce, tomatoes & top with cheese sauce.
Enjoy.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	203.99 Kcal (854 kJ)
Calories from fat	35.17 Kcal
		% Daily Value*
Total Fat	3.91g	6%
Cholesterol	3.02mg	1%
Sodium	285.74mg	12%
Potassium	416.13mg	9%
Total Carbs	37.64g	13%
Sugars	2.02g	8%
Dietary Fiber	5.38g	22%
Protein	5.82g	12%
Vitamin C	6.7mg	11%
Vitamin A	0.1mg	3%
Iron	4.4mg	24%
Calcium	80.8mg	8%

Amount Per 100 g
Calories	138.54 Kcal (580 kJ)
Calories from fat	23.89 Kcal
		% Daily Value*
Total Fat	2.65g	6%
Cholesterol	2.05mg	1%
Sodium	194.06mg	12%
Potassium	282.62mg	9%
Total Carbs	25.56g	13%
Sugars	1.37g	8%
Dietary Fiber	3.65g	22%
Protein	3.95g	12%
Vitamin C	4.5mg	11%
Vitamin A	0.1mg	3%
Iron	3mg	24%
Calcium	54.9mg	8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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