• Nutrition Facts

  • Amount per serving
  • Calories660
  • % Daily Value*
  • Total Fat34 g43.59%
  • Saturated Fat14 g70%
  • Trans Fat1.5 g
  • Cholesterol65 mg21.67%
  • Sodium2030 mg88.26%
  • Total Carbohydrate63 g22.91%
  • Dietary Fiber11 g39.29%
  • Total Sugars13 g
  • Protein29 g58%
  • Calcium35 mg2.69%
  • Iron40 mg222.22%
  • Potassium1290 mg27.45%

We provide known instances of allergens; however, cross contact is possible due to common handling and preparation areas in our restaurants. We are unable to guarantee that any menu item can be completely free of allergens. Customers with allergies and sensitivities should exercise judgment when ordering.


Small Chili: Chili Base (Chili Sauce [Water, Tomato Paste, Tomatoes {Tomatoes, Tomato Juice, Calcium Chloride}, Sugar, Modified Corn Starch, Salt, Chili Pepper, Spices, Flavour Enhancer {Dextrose, Salt, Yeast Extract, Modified Corn Starch}, Citric Acid, Garlic Powder, Disodium Inosinate, Disodium Guanylate, Onion Powder, Xanthan Gum], Onions, Celery, Green Peppers), Water, Ground Beef (Seasoned With Salt), Chili Beans (Prepared Pink Beans, Prepared Pinto Beans, Prepared Red Kidney Beans), Soya Lecithin. CONTAINS: SOY, MILK.

Salad Blend: Red and Green Lettuces, Tomatoes, Shredded Cheddar Cheese (Milk, Modified Milk Ingredients, Cream, Salt, Bacterial Culture, Colour, Calcium Chloride, Microbial Enzymes, Cellulose (To Prevent Caking), Natamycin. CONTAINS: MILK).

Salsa: Tomato blend (roasted tomato puree, tomatoes (tomatoes, tomato juice, citric acid, calcium chloride), tomato paste), Water, Onion, Vinegar, Sugar, Salt, Jalapeno pepper, Roasted garlic, Cilantro, Concentrated lime juice, Dehydrated garlic, Ancho chili pepper seasoning, Spices, Citric acid, Acetic acid, Natural flavour.

Sour Cream: Milk Ingredients (Milk), Modified Corn Starch, Guar Gum, Carrageenan, Locust Bean Gum, Sodium Citrate, Bacterial Culture, Microbial Enzymes. CONTAINS: MILK.

Tortilla Chips: Stone ground yellow corn (contains calcium hydroxide), Corn and/or canola oil, Salt.


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