Taco Bowl

tortilla chips on plate

Makes 1 serving


  • 7/8-ounce bag baked corn tortilla chips
  • 2 tablespoons mild salsa
  • 1/2 tomato
  • 1/2 cup shredded dark green lettuce
  • 1/2 cup shredded low-fat cheese


  1. Wash hands and surfaces.
  2. Wash tomato and lettuce.
  3. Dice tomato.
  4. Shred lettuce.
  5. Place chips in bowl. Top with lettuce, tomato, cheese, and salsa.
  6. Refrigerate leftovers immediately.

© 2024 North Carolina Cooperative Extension
Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

For our disclaimer, liability, and contact information click here