Three-Step Taco Salad

Three-Step Taco Salad Recipe
We suggest assembling all the ingredients first and tossing them just before serving to keep the lettuce and chips crisp. Serve pineapple sherbet for dessert.

Yield:

10 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 217
Caloriesfromfat 24 %
Fat 5.7 g
Satfat 2.3 g
Monofat 1.5 g
Polyfat 0.7 g
Protein 16.8 g
Carbohydrate 26.1 g
Fiber 5 g
Cholesterol 34 mg
Iron 2.2 mg
Sodium 757 mg
Calcium 171 mg

Ingredients

1 pound ground sirloin
1 (1.25-ounce package) taco seasoning
3/4 cup water
2/3 cup fat-free sour cream
2/3 cup bottled salsa
8 cups shredded iceberg lettuce
4 cups (4 ounces) bite-sized baked tortilla chips
2 cups chopped fresh tomatoes, drained
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
1 (15-ounce) can kidney or black beans, rinsed and drained
1/2 cup sliced ripe black olives

Preparation

Cook the beef in large skillet over medium-high heat until browned, stirring to crumble. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.

Combine sour cream and salsa in a small bowl.

Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with 1/2 cup cheese and black olives. Serve immediately.

Elaine Magee, M.P.H., R.D. and Marge Perry,

Cooking Light

July 2003
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