1/2
cup shredded reduced-fat Cheddar cheese (2 oz)
1
small tomato, chopped (1/2 cup)
1/4
cup fat-free sour cream
4
medium green onions, sliced (1/4 cup)
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Steps
1
In 1-quart saucepan, mix beans, taco seasoning mix and salsa. Heat over medium heat 6 to 8 minutes, stirring occasionally, until bubbly.
2
Place 1 cup of the chips in each of four 1-quart plastic food-storage bags. Squeeze bag to crush chips slightly.
3
Top chips with bean mixture. Divide remaining ingredients evenly among bags.
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If you've been to a football game or other outdoor sport lately, chances are you've seen Taco in a Bag. This recipe is a take-off on that high-fat snack. The beauty of this recipe is that you can take it in the car or on a picnic. It's also loaded with fiber, calcium, iron and great taste.
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