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SANTA FE SALAD



Ingredients:
1 Tablespoon(s) Vegetable oil
2 medium Green peppers; julienned
2 medium Onions; sliced
16 Ounce(s) Salsa
30 Ounce(s) Canned kidney beans, drained
22 Ounce(s) Canned Mexican-style corn
3 Cup(s) Cooked rice
6 Cup(s) Shredded lettuce
10 1/2 Ounce(s) Tortilla chips
1 1/2 Cup(s) Shredded Cheddar cheese
Directions: Heat oil in large skillet over medium-high heat. Add green peppers and onions; cook until tender crisp. Add salsa, beans, corn and rice; cook until thoroughly heated. For each serving, place 1 cup lettuce on serving plate. Surround lettuce with tortilla chips. Top with warm vegetable mixture. Sprinkle 1/4 cup cheese evenly on top of each serving. Garnish with sour cream. Each serving provides: 740 calories 25 g. protein 26.7 g. fat 100.4 g. carbohydrate 7.1 g. dietary fiber 36 mg. cholesterol 896 mg. sodium
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