Recipe by penguinite
"This recipe makes a lot and is a complete meal. This is a family recipe and we love to make it in the summer. The dressing tastes best when refrigerated overnight."
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sliced black olives
2 (14 ounce) cans
light red kidney beans, drained and rinsed
1 (16 ounce)
garbanzo beans, drained and rinsed
1 (16 ounce) can
pinto beans, drained and rinsed
1 (16 ounce) can
black beans, drained and rinsed
salt and ground black pepper to taste
hot pepper sauce
iceberg lettuce, shredded
shredded Cheddar cheese
crumbled tortilla chips
Over all good taste but there is way too much dressing for one head of lettuce. I made the meat and beans according to the recipe. The dressing is way too much - cut the mayo dressing by half or less - at least, just toss enough dressing into coat the "salad" and then top with the taco mix. Use what ever assortment of beans you like.
Very good but I cut way back on the meat,only used 1 lb. Also used 1 cup mayo,and cut the other ingredients accordingly.
For any future person making this recipe, I want to let you know that it was somewhat tasty, but did not have the Mexican taste to it. The meat and bean mixture turned out delicious. The flaw is in the dressing. Four cups of mayonnaise is way too much.My recommendation is to use 1 cup or less of sauce for the meal. And I used low fat, which is 30 calories per tablespoon vs. the 100 calorie per tablespoon for actual mayonnaise. I will definitely make this again, but not as it reads.
* Percent Daily Values are based on a 2,000 calorie diet.
Taco Bean Salad
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 720
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