xiaoxl/recipe_data huggingface dataset:
Cajun Dirty Rice


Ingredients:
chicken gizzard, bay leaves, canola oil, ground pork, Prudhomme's Poultry Magic, Prudhomme's Poultry Magic, dry mustard, ground cumin, onion, celery, green bell pepper, garlic, unsalted butter, water, turkey, lean ground beef

Directions:
Place chicken gizzards and bay leaves in a saucepan and cover with water to one inch above gizzards.  Bring to a simmer and cook with cover on at least 30 minutes while chopping and preparing ingredients.  When done preparing ingredients, drain gizzards,  (reserve water if you want to use for part of stock] and chop fine.
While gizzards are cooking, chop veggies and gather spices. I personally use my food processor to speed up the process of grinding the livers and chopping the veggies.
If you are going to sub out the chicken livers for ground beef or ground turkey, brown it while browning the pork mixture and then reserve -- drained. If you are using roasted chicken, shred it now and reserve.
Place oil, simmered, drained & chopped gizzards & ground pork in a large heavy skillet over high heat and stir well; cook until meat is thoroughly browned, 7-10 minutes, stirring occasionally.  Drain all oil off and put back on burner.
Lower heat to medium and stir in Poultry Magic, mustard and cumin.  Then, add onion, celery, bell pepper and garlic; stir thoroughly, scraping pan bottom well.  Add butter and stir until melted.  Reduce heat to medium and cook 4 to 5 minutes, stirring constantly and scraping pan bottom well. (if you are not using a heavy-bottomed skillet, mixture will stick a lot].
Add rice and cook 3 to 4 minutes, stirring and scraping pan bottom constantly (the rice should crackle and pop and look similar to puffed rice cereal].  Add stock and stir until any mixture sticking to pan bottom comes loose; cook about 4 minutes over high heat, stirring occasionally.
Then stir in ground (or chopped fine] chicken livers (or your subbed ingredient], cover pan and turn heat to low; cook about 10 minutes.  Remove from heat and leave covered until rice is tender, about 10 minutes.  (The rice is finished this way so as not to overcook livers and to preserve their delicate flavor] Remove bay leaves and serve immediately.
For liver haters, substitute ground beef or chicken.  Still tastes good, but it's not authentic Creole.
Mash Potato and Stuffing Balls


Ingredients:
mashed potatoes, turkey stuffing, egg

Directions:
Combine leftover mashed potatoes, leftover stuffing, one egg, and approximately 1/2 of the bread crumbs.
This particular recipe yields 10 ping-pong-ball size stuffing balls, but you can change the recipe to whatever suits your family, and depends on the amount of leftovers you have. The consistency of the balls should be sticky, but not UBER sticky.
Roll the balls in the remaining bread crumbs to coat evenly.
Set aside until all the balls are ready.
Heat oil in a pan; the oil should be half way up the ball in the pan, so use approximately 1/2 to 1 cup of oil, depending on the size and depth of  your pot or pan.
Fry for 2 or 3 minutes until golden all over, rolling around as needed.
Let rest on paper towels until you are ready to serve.
That's it; super simple and REALLY tasty.
Pistachio Dream Cupcakes


Ingredients:
fat-free sugar-free instant pistachio pudding mix, non-fat vanilla yogurt, water

Directions:
Heat oven to 350 degrees.
Place cake mix, pudding mix, egg whites, fresca, and water into a large mixing bowl. Beat with an electric mixer for at least 2 minutes, allowing mix to incorperate.
Grease muffin tin. Divide batter evenly in muffin tin, filling 2/3 full. Bake 30 minutes, or til cakes form cracks. Let cakes cool completely on wire rack.
Add 1 teaspoon of almond extract at a time and stir to incorperate. Add enough to notice the flavor. Spread frosting evenly over cakes and then you can enjoy!
Meatloaf With A Bite
Category: main-dish
By KATHYC4

Tired of boring meatloaf?  Try this salsa-loaf variation.

Ingredients:
1 pound ground beef
1 ½ cups medium salsa
¼ cup grated Parmesan cheese
¼ cup shredded Monterey Jack cheese
1  egg
1 cup crushed saltine crackers

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, mix together ground beef, salsa, cheese, egg, and cracker crumbs.  Form into a loaf, and place in prepared pan. Bake for approximately 1 hour, or until done.  Internal temperature should measure at least 160 degrees F (70 degrees C), the meat should be browned through, and the juices clear.

Prep time: 15 mins
Cook time: 1 hr
Total time: 1 hr 15 mins
Yields: 4 to 6

Calories: 349.4
Fat: 25 g
Saturated fat: 10.2 g
Carbohydrates: 12.6 g
Sugars: 2.2 g
Dietary fiber: 1.4 g
Protein: 18.5 g
Cholesterol: 103.2 mg
Sodium: 665.6 mg
Teriyaki Broccoli


Ingredients:
pepper, garlic, broccoli floret

Directions:
Spray skillet with cooking spray, heat over medium-high heat.  Add broccoli and garlic together.  Saute, stirring pretty constantly for about 3-4 minutes.
Add the teriyaki sauce and sprinkle with pepper.  Combine well.  Stir and cook till desired doneness.  I leave mine a good 10 minutes because I like my broccoli extra soft, but if you like yours with a crunch still, only cook it a couple more minutes.
Warm Chicken Ranch Wraps
Category: meat-and-poultry
By Kiersten

These are absolutely wonderful. You can either fry or grill the chicken, although in my opinion, fried is best! Another nice thing about these is that they take care of all your food groups in one wrap!

Ingredients:
8  skinless, boneless chicken breasts
1 cup water
1 cup cooked rice
½ cup ranch-style salad dressing
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon salt
¼ teaspoon ground black pepper
1 cup vegetable oil
8 (10 inch) flour tortillas
2 cups shredded lettuce
2  tomatoes, chopped

Directions:
Cut chicken breast into strips. Grilled chicken method: Spray a  large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add the water and bring to a boil. Add the rice, cover and remove form the heat and let stand for 5 minutes. Stir in the salad dressing. Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Combine the fried chicken strips and the cooked rice pilaf. Stir in the salad dressing. Fill each warm tortilla with lettuce,   mixture, and tomatoes. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.

Yields: 8 servings

Calories: 802.3
Fat: 39.6 g
Saturated fat: 6 g
Carbohydrates: 62 g
Sugars: 3.3 g
Dietary fiber: 3.5 g
Protein: 36.5 g
Cholesterol: 77.2 mg
Sodium: 877.6 mg
Egg Salad II


Ingredients:
hard-boiled eggs, light mayonnaise, light sour cream, fresh dill, parsley, fresh chives, green onion, Dijon mustard, salt, pepper

Directions:
In bowl, mash eggs with fork.
Stir in mayonnaise, sour cream, dill, chives, mustard, salt and pepper.
(Make-ahead: cover and refrigerate for up to 24 hrs.].
Lower Fat Peanut Butter Rice Krispies Bars


Ingredients:
butter, vanilla, mini marshmallows

Directions:
Spray an 11 x 7 or 13 x 9-inch pan with non stick cooking spray.
In a saucepan over low heat melt butter with vanilla (do not brown the butter or bars will be dry].
Add in marshmallows and stir until completely melted; remove from heat.
Stir in peanut butter until completely combined.
Mix in the cereal until combined.
Using damp hands press into prepared pan.
Cool completely then slice into 24 (2x2-inch] pieces or as desired.
Crock Pot Chicken Cacciatore


Ingredients:
onion, green pepper, tomato paste, tomatoes, garlic cloves, chicken thighs

Directions:
Place all the ingredients in a crock pot., Cook on high for 4 hours., Serve the chicken over whole wheat rotini pasta if desired.
Zingy Lemon Raspberry Cupcakes


Ingredients:
all-purpose flour, sugar, baking powder, lemons, zest of, salt, unsalted butter, eggs, lemon juice, pure vanilla extract, cream cheese, butter, vanilla, salt, powdered sugar, powdered sugar

Directions:
Preheat oven to 325°F.
Line cupcake pans with paper liners and spray the liners with non-stick spray. (It makes the liners peel off easier.].
Combine flour, sugar, baking powder, lemon zest and salt in an electric mixer. Mix on low speed until combined.
Add the butter, mixing until just coated with flour.
In a bowl, whisk together eggs, milk, lemon juice and vanilla.
With the mixer on medium speed, add the wet ingredients in 3 parts, scraping down the sides of bowl before each addition; beat until ingredients are incorporated but do not over-beat.
Divide batter evenly among liners, filling about two-thirds full.
Bake, rotating pan halfway through, until a cake tester inserted in the center comes out clean, 17 to 20 minutes.
Transfer to a wire rack to cool completely.
Repeat process with remaining batter. â¨Should make about 30.
Raspberry Cream Frosting~  In the electric mixer, beat the cream cheese, butter and jam together until smooth.
Add the vanilla, salt and food coloring; mix until an even colored pink is reached.
Turn the mixer on low and add the powdered sugar a little at a time to avoid a sugar cloud. Then turn the mixer up until the frosting is smooth.
Place in the refrigerator until and cupcakes are cooled and ready to be frosted.
Once the cupcakes are completely cool, frost the cupcakes and garnish with fresh raspberries.
Makes 30 cupcakes.
Old Fashioned Buttermilk Dinner Rolls


Ingredients:
warm water, active dry yeast, buttermilk, egg, unsalted butter, sugar, salt, bread flour

Directions:
Place 1/4 cup of the warm water in a small bowl; stir in yeast. Let stand 10 min or until yeast is dissolved and foamy.
Meanwhile, whisk remaining 1/2 cup water, buttermilk, egg, butter, sugar and salt in large bowl. Whisk in yeast mixture to combine.
Slowly stir in 3 1/2 cups of flour, using hands if necessary, until soft dough forms. Slowly add up to 1/4 cup additional flour if needed to form soft dough that pulls away from sides of bowl.
On lightly floured surface, knead dough 7 to 10 min or until smooth and elastic. Place dough in lightly buttered large bowl; turn to coat all sides with butter.
Cover with plastic wrap and towel; let rise in warm place until doubled in size, about 1 hour.
Line baking sheet with parchment paper. Gently punch down dough; turn out onto lightly floured surface. Divide dough in half; cut each half into 8 pieces.
Roll each piece into desired shape; place on baking sheet. Spray plastic wrap with cooking spray, cover rolls. Let rise in warm place 30 to 40 min or until double in size. (To make ahead, shape rolls, place on baking sheet and cover with greased plastic wrap. Refridgerate 4 hours or overnight. When ready to bake, let stand at room temperature 30 min before baking.].
Heat oven to 375*. Bake 17 to 20 min or until light golden brown.
Eggplant (Aubergine) and Tomato  Sandwiches


Ingredients:
egg, water, eggplant, parmesan cheese, mayonnaise, garlic clove, fresh thyme, tomatoes

Directions:
Beat egg and water together and brush it on the eggplant slices., Dip both sides of the eggplant into the Parmesan cheese., Place slices on a baking sheet and place under broiler., Brown both sides, about 5 minutes., Set aside to cool., Mix garlic and thyme into mayonnaise and spread on bread., Layer the eggplant and tomato slices on bread., Slice sandwich into 4 sections and serve.
Schnitzel a La Holstein


Ingredients:
all-purpose flour, eggs, margarine, capers, anchovy fillet, egg, lemon wedge

Directions:
Coat the veal cutlets lightly with flour mixture, dip in the beaten.
eggs, and then coat with bread crumbs.  Refrigerate for 30 minutes to.
2 hours.  Heat the butter in a large heavy skillet over moderate heat.
and cook the cutlets 3 to 4 minutes per side, until browned, adding.
more butter if necessary.  Top with capers, anchovy fillets, fried.
eggs, and serve with lemon wedges.
variations:
If desired these combinations may be substituted.
Sauteed onions & peppers.
German brown meat sauce.
Sauteed onions, peppers & tomatoes (my fave].
**Pork loin or pork loin roast may be used instead of veal. Pounded flat**.
Crock Pot Mexican Chicken


Ingredients:
chicken tenderloins, mild salsa, fat free cream cheese, low-fat sour cream

Directions:
Cover the bottom of the pot with salsa., next mix canned soup with the rest of the salsa., place the chicken in the pot, add salsa -soup mixture., cover and cook on low for 6-8 hours, fork shred or mash chicken pieces., add shredded , sour and cream cheeses., cook for an additional 1-2 hours., serve in tortillias or your choice rice, chips etc.
Bacon Cheddar Deviled Eggs
Category: appetizers-and-snacks
By USEREMILY3260

These deviled eggs include bacon and shredded cheddar cheese.  Better than your ordinary deviled eggs.

Ingredients:
12  eggs
½ cup mayonnaise
4 slices bacon
2 tablespoons finely shredded Cheddar cheese
1 tablespoon mustard

Directions:
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. To cool more quickly, rinse eggs under cold running water. Meanwhile, place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Alternatively, wrap bacon in paper towels and cook in the microwave for about 1 minute per slice. Crumble and set aside. Peel the hard-cooked eggs, and cut in half lengthwise. Remove yolks to a small bowl. Mash egg yolks with mayonnaise, crumbled bacon and cheese. Stir in mustard. Fill egg white halves with the yolk mixture and refrigerate until serving.

Prep time: 30 mins
Cook time: 10 mins
Total time: 40 mins
Yields: 24 deviled eggs

Calories: 186.5
Fat: 17 g
Saturated fat: 4.3 g
Carbohydrates: 0.8 g
Sugars: 0.5 g
Protein: 7.9 g
Cholesterol: 197.3 mg
Sodium: 223 mg
Salmon Cakes With Dill Sauce


Ingredients:
salmon, egg, mayonnaise, salt, fresh ground pepper, fresh dill, olive oil, butter, butter, flour, fresh dill

Directions:
Flake salmon so no large lumps remain.
Add egg, mayo, salt, pepper, dill and breadcrumbs. Mix well.
Form into four cakes. Coat with additional breadcrumbs.
Heat a skillet over medium heat and melt 1 Tbsp of butter. Add olive oil.
Fry cakes in skillet until golden on both sides -- about 5 minutes per side.
Remove cakes and to the pan, add 2 tbsp butter and 2 tbsp flour. Cook, stirring, until the roux is bubbly.
Slowly add the milk/salmon juice, stirring all the while.
Simmer 3 minutes, adding dill during last minute of cooking.
Serve over fish cakes.
Portobello Mushroom Tuna Melt


Ingredients:
portabella mushrooms, olive oil, albacore tuna in water, celery, fresh flat-leaf parsley, fresh lemon juice, salt, pepper, swiss cheese, tomatoes

Directions:
Preheat the broiler.
Brush the mushrooms with 1 tablespoon oil.
Transfer to a rimmed baking sheet and broil, turning once until softened and cooked through, about 10 minutes.
While the mushrooms are cooking, in a bowl, combine tuna, celery, parsley, lemon juice, 1/2 teaspoon salt, 1/4 teaspoon pepper and remaining tablespoon oil.
Remove the mushrooms from the oven.
Divide tuna mixture among mushrooms, and spread evenly in caps.
Top each with a slice of cheese, and broil until cheese melts, about 2 minutes.
Top each mushroom with a tomato slice and 2 tablespoons greens.
Serve immediately.
One-Pot Cheesy Bacon Ranch Pasta with Chicken and Broccoli
Category: pasta-and-noodles
By NicoleMcmom

My family would eat this every week. It's a great go-to easy one-pot meal that is complete and satisfying. And cleanup is a breeze!

Ingredients:
4 slices bacon
¾ pound chicken breasts, diced
½ teaspoon kosher salt
½ teaspoon ground black pepper
1 medium shallot, finely chopped
1 clove garlic, minced
2 cups water
1 cup whole milk
4 cups elbow macaroni
1 tablespoon ranch dressing mix
3 cups broccoli florets
1 (8 ounce) package shredded Cheddar cheese
¼ cup sour cream

Directions:
Heat bacon in a large Dutch oven over medium heat. Cook, flipping occasionally until browned and crisp, about 10 minutes. Drain on paper towels. Sprinkle chicken evenly with salt and pepper; cook in hot bacon drippings over medium-high heat, stirring often, until chicken is golden brown on all sides, about 4 minutes. Transfer chicken to a plate and set aside. Chicken will not be fully cooked at this point. Add shallot and garlic to drippings and cook, stirring often, until fragrant, 2 minutes. Stir in water and milk; use a wooden spoon to scrape any browned bits from bottom of the Dutch oven. Stir in pasta and ranch dressing mix. Bring to a boil and simmer for 6 minutes. Return chicken to the Dutch oven and add broccoli. Cook until pasta is tender and chicken is cooked through, 3 to 4 minutes. Stir in Cheddar cheese and sour cream to combine. Crumble cooked bacon over the top and serve hot.

Yields: 6 servings

Calories: 570.4
Fat: 20.6 g
Saturated fat: 11.2 g
Carbohydrates: 60.4 g
Sugars: 5 g
Dietary fiber: 3.6 g
Protein: 34.8 g
Cholesterol: 83.2 mg
Sodium: 680.2 mg
Keftas - Morocco


Ingredients:
of fresh mint, ground beef, thyme, oregano, onion, ground cumin, harissa, hot chili sauce, salt

Directions:
Clean and finely chop the mint.
Mix all the ingredients really thoroughly in a big bowl.
Form meatballs with your hands, not too big!
Either cook these keftas in a pan with a little olive oil for 10 mintes, or thread them on skewers and grill them on the BBQ for 5 minutes or so.
Cereal Squares
Category: desserts
By BBajema

My mom made these while I was growing up, and now I make them for my family. Always a favorite at Christmas parties too! Easy to make. Recommend to keep squares in fridge right up until serving.

Ingredients:
3 cups toasted oat cereal (such as Cheerios®)
3 cups corn flake cereal
1 cup peanuts
1 cup brown sugar
½ cup corn syrup
½ cup butter
½ cup peanut butter
1 teaspoon vanilla extract

Directions:
Combine oat cereal, corn flake cereal, and peanuts together in a large bowl. Mix brown sugar, corn syrup, and butter together in a saucepan; bring to a boil. Remove from heat and stir in peanut butter and vanilla extract until smooth. Pour peanut butter mixture over cereal mixture; stir to coat. Press coated cereal mixture into a 9x13-inch casserole dish. Refrigerate until set, at least 1 hour. Cut into squares.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr 25 mins
Yields: 1 9x13-inch casserole dish

Calories: 218.6
Fat: 11.8 g
Saturated fat: 4.1 g
Carbohydrates: 27 g
Sugars: 14.4 g
Dietary fiber: 1.5 g
Protein: 4.2 g
Cholesterol: 12.2 mg
Sodium: 131.2 mg
Rao's Marinara Sauce


Ingredients:
tomatoes with basil, olive oil, onions, garlic cloves, fresh basil, oregano

Directions:
Remove tomatoes from can and place in a large bowl, reserving juices.  Crush tomatoes using your hands; remove and discard the hard core from stem end, and any skin and tough membrance, set aside.
Place oil in a large, nonreactive saucepan over medium-low heat.  Add onion, and cook until soft and just beginning to brown, about 3 minutes.  Stir in garlic, and cook until softened, about 30 seconds.  Stir in tomatoes and reserved juices, season with sale, increase heat and bring to a boil.  Immediately reduce heat to low and simmer until slightly thickened, about 1 hour.
Stir in basil, if using, oregano, and season with pepper, continue cooking 1 minute more.  Remove from heat and serve.
Broccoli & Ramen Noodles


Ingredients:
broccoli, lemon juice, honey, pepper, salt, unsalted peanuts

Directions:
Prepare noodles according to package directions (2-3 minutes].
Do not add flavoring.
Drain noodles and toss in corn oil.
Blanch broccoli in boiling water (1-2 minutes] and drain.
Refresh under cold water.
Mix lemon juice, honey, pepper, salt, and noodle flavoring; and combine with broccoli and noodles.
Refrigerate.
Before reheating, stir in peanuts.
Reheat in microwave (2-3 minutes].
Asian Dipping Sauce


Ingredients:
garlic clove, coarse salt, sugar, hot water, rice vinegar, fish sauce, red chili sauce, scallion, lime, juice of

Directions:
"Chop garlic and coarse salt. Using the back of your knife scrape mixture to create a paste. In a bowl dissolve sugar and hot water. Add garlic paste and the rest of the ingrediants, mixing well. Cover & refrigarate to allow flavors to blend."
White Chocolate Orange Cookies
Category: desserts
By Jennifer

These are my new personal favorites!

Ingredients:
1 cup butter, softened
½ cup white sugar
½ cup packed brown sugar
1  egg
1 tablespoon orange zest
2 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
2 cups white chocolate chips
1 cup chopped walnuts

Directions:
Preheat oven to 350 degrees F (175 degrees C). Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets. Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 12 mins
Total time: 50 mins
Yields: 3 dozen cookies

Calories: 175.8
Fat: 11 g
Saturated fat: 5.6 g
Carbohydrates: 17.9 g
Sugars: 11.5 g
Dietary fiber: 0.4 g
Protein: 2.2 g
Cholesterol: 20.8 mg
Sodium: 108.4 mg
Mexican Dish


Ingredients:
ground beef, onion, black pepper, Rotel Tomatoes, cheddar cheese, corn tortilla

Directions:
brown and drain ground beef.
add garlic salt and onion and cook until tender.
add remaining ingredients and simmer on low heat for about 15 minutes.
fry tortillas in oil for about 10 seconds each and drain on paper towel.
layer casserole dish with tortillas.
follow with a layer of meat mixture.
repeat until dish is full.
finish with layer of meat mixture.
add shredded cheese on top.
bake at 360 degrees for about 15 minutes or until cheese is ooey and gooey ooooooh comfort food.
enjoy!
Basil Pecan Pesto
Category: side-dish
By grettagirl

I prefer the taste of pecans over the pine nuts usually called for in pesto recipes. I developed this recipe over a summer of trial and error and prefer it to all other pesto recipes!

Ingredients:
3 cups fresh basil leaves
1 ½ cups pecans
4 cloves garlic
½ cup shredded Parmesan cheese
¾ cup olive oil
½ teaspoon kosher salt
1 pinch ground black pepper to taste

Directions:
Blend the basil, pecans, garlic, Parmesan cheese, olive oil, salt, and pepper together in a food processor until the mixture becomes a slightly chunky paste.

Prep time: 15 mins
Total time: 15 mins
Yields: 12 servings

Calories: 232
Fat: 24.3 g
Saturated fat: 3.3 g
Carbohydrates: 2.7 g
Sugars: 0.6 g
Dietary fiber: 1.5 g
Protein: 2.9 g
Cholesterol: 2.9 mg
Sodium: 131.9 mg
Taco Salad I
Category: salad
By Denise Williamson

Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make.

Ingredients:
1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 tablespoons sour cream
½ cup prepared salsa

Directions:
In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the  , chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes. Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 8 servings

Calories: 846.4
Fat: 56.5 g
Saturated fat: 15.4 g
Carbohydrates: 59.6 g
Sugars: 14.2 g
Dietary fiber: 6.6 g
Protein: 26.1 g
Cholesterol: 70.2 mg
Sodium: 1579.6 mg