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Potato Chip Taco Salad

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)111.4855
Energy (kCal)1299.7089
Carbohydrates (g)80.2406
Total fats (g)63.1576
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Wash lettuce and spinach and tear into bite sized pieces and spin dry in a salad spinner or pat dry. | 2. Refrigerate while browning ground beef. | 3. Drain fat from the meat and add taco seasoning, water, and drained kidney beans. | 4. Heat to boiling, reduce heat, and simmer for 15 minutes, stirring occasionally. | 5. Cool 10 minutes. | 6. In a large bowl, mix greans, tomatoes, onion, chips, and cheese. Add ground beef mixture and toss. | 7. Combine salad dressing and salsa and pour over salad and serve immediately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    lettuce 1 7.15 1.2265 0.7425 0.121
    spinach 8 ounces 49.8951 8.845 4.9895 0.6804
    beef 1 lb ground 898.1139999999999 0.0 88.0877 57.7424
    taco seasoning mix 1 package - - - -
    water 2/3 cup 0.0 0.0 0.0 0.0
    kidney bean 1 can 80.0 11.3103 11.5862 1.3793
    tomato 2 chopped 80.4198 17.3796 3.9316 0.8936
    onion 1/2 cup chopped 32.0 7.472 0.88 0.08
    potato chip 5 cups crushed rippled - - - -
    cheddar cheese 1 cup grated - - - -
    ranch dressing 1/2 cup 133.28 29.6912 0.28 2.1504
    salsa 1/4 cup 18.85 4.316 0.988 0.1105

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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