Go Back
+ servings

Speedy Navajo Taco Salad

Course Main Course
Cuisine American
Keyword Speedy Navajo Taco Salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 470kcal


  • 1 medium bell pepper, green
  • 1 medium onion
  • 15 ounce kidney beans, canned
  • 1 cup salsa
  • 1/2 cup corn, frozen
  • 4 ounce tortilla chips
  • 6 cup lettuce, romaine
  • 1 cup cheddar cheese, shredded
  • 1/4 cup sour cream
  • 1 cup cilantro

Serve With

  • 2 cup mango cubes, frozen


  • Heat a nonstick skillet over medium-high heat. Chop pepper and onion and add to skillet. Cook 5 minutes until almost tender, stirring frequently.
  • Drain and rinse beans. Add to veggies along with salsa and corn. Stir to combine.
  • Cover and simmer 3 minutes, stirring occasionally until vegetables are tender and mixture is hot.
  • Meanwhile, arrange chips onto individual dinner plates and shred lettuce.
  • Top chips with lettuce then spoon bean mixture over top. Sprinkle with cheese and top with sour cream and cilantro.
  • Serve with frozen mango on the side.


Calories: 470kcal | Carbohydrates: 63g | Protein: 17g | Fat: 18g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 1071mg | Fiber: 12g | Sugar: 22g