Three-Step Taco Salad

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

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Nutritional Information

Amount per serving
  • Calories: 217
  • Calories from fat: 24%
  • Fat: 5.7g
  • Saturated fat: 2.3g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.7g
  • Protein: 16.8g
  • Carbohydrate: 26.1g
  • Fiber: 5g
  • Cholesterol: 34mg
  • Iron: 2.2mg
  • Sodium: 757mg
  • Calcium: 171mg

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

  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.
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Three-Step Taco Salad Recipe at a Glance
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