| This recipe is liked by 8 person(s). |
3 step taco salad
Nb persons: 0
Yield:
Preparation time:
Total time:
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| 1pound | lean ground beef |
| 3/4 cup | water |
| 1 envelope | taco seasoning |
| 4 cups | baked tortilla chips, broken |
| 8 cups | shredded lettuce |
| 1 can (16 oz.) | kidney beans |
| 2 medium | tomatoes |
| 1 can (2 1/4 ox.) | sliced ripe olives, drained |
| 1 cup (4 oz.) | shredded reduced-fat cheddar cheese, divided |
| 2/3 cup | fat-free sour cream |
| 2/3 cup | salsa |
In skillet, cook beef over medium heat, drain.
Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 min., stirring Occasionally.
In a large bowl, layer tortilla chips, 7 cups lettuce, beans, half of tomatoes, olives, half of cheese and meat mixture. Top with remaining tomatoes, cheese, & lettuce. In a small bowl, combine sour cream & salsa. Serve with salad.
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