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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.

Cooking Light JULY 2003

  • Yield: 10 servings (serving size: 2 cups)


  • 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


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.

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

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Three-Step Taco Salad Recipe