Rating: 4 stars
11 Ratings
  • 5 star values: 6
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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.

Elaine Magee, M.P.H., R.D. and Marge Perry
Recipe by Cooking Light July 2003


Recipe Summary test

10 servings (serving size: 2 cups)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

217 calories; calories from fat 24%; fat 5.7g; saturated fat 2.3g; mono fat 1.5g; poly fat 0.7g; protein 16.8g; carbohydrates 26.1g; fiber 5g; cholesterol 34mg; iron 2.2mg; sodium 757mg; calcium 171mg.