Three-Step Taco Salad

11 Reviews
ADD YOUR REVIEW
Yield
10 servings (serving size: 2 cups)
By Elaine Magee, M.P.H., R.D. and Marge Perry
July 2003
RECIPE BY Cooking Light

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

Nutritional Information

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

How to Make It

Step 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.

Step 2

Combine sour cream and salsa in a small bowl.

Step 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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Ratings & Reviews

Momcookshealthy's Review

Momcookshealthy
May 30, 2013
I love this salad! I didn't think I would since all the ingredients were mixed together. It was good and quick. I added avacado to it. Delicious!

MunchletteBelle's Review

MGayleW
April 15, 2013
Pretty tasty! I mixed all the ingredients together except the lettuce and chips, because I knew I'd be eating this over a couple of days and didn't want the lettuce and chips to get soggy. Very easy to eat as leftovers. I just heated the beef/bean mixture up in the microwave for about 45 seconds, then covered it with lettuce and ate it with the chips. I did leave out the olives, because I don't care for them.

KarinthaK's Review

Bella92
April 11, 2013
This recipe was a hit with my family! We are not fans of soggy chips so I did not mix them in, but served them together. Great and quick!

dodroe's Review

babyluv45
November 29, 2012
N/A

Bella92's Review

jewel104
July 27, 2010
Loved it. Quick, easy & filling. I left out the taco chips and it was still yummy. Will keep this on the rotation!

Whygal's Review

MunchletteBelle
July 03, 2010
Great Salad!!! I did not use the beans (did not have any on hand) and did not use the olives (we don't like them). I did add some frozen corn to the cooked beef which we all liked. I crushed the taco chips to make them more bite sized. My family has already requested that I make this salad again. I would not hesitate to serve it company for a casual meal.

babyluv45's Review

dodroe
August 05, 2009
I thought this was a very good recipe. I used ground turkey instead of beef. Make sure you toss at the last moment. I also crumbles the chips to get more af a crunch with each bite.

amber1121's Review

LaurieHorrocks
July 09, 2009
A great healthy alternative to Mexican food! I added corn and lots of cilantro to boost the flavor and really enjoyed it.

jewel104's Review

Whygal
May 28, 2009
This recipe was definitely one of the quickest CL recipes I've tried over the years. But, I thought it was very bland and mushy. I even "toasted" [heated] the chips prior. Would not make again.

MGayleW's Review

KarinthaK
May 18, 2009
This is a great taco salad recipe; the dressing was wonderful ... it should be assembled at the last minute to keep the lettuce and chips crisp. I also added chopped onions and used pinto beans with jalapenos and used mild cheddar. It would be great for a casual meal with friends or family. It is a definite repeat.
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