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Three-Step Taco Salad

Three-Step Taco Salad
Yield

10 servings (serving size: 2 cups)

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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Combine sour cream and salsa in a small bowl.

  3. 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.