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Fiesta Taco Salads
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| 1/2 lbs | lean ground beef |
| 1 | jalapeño seeded and chopped |
| 1/3 c | water |
| 2 tbsp | reduced sodium taco seasoning |
| 1 can | black beans rinsed and drained |
| 4 cups | romain salad mix |
| 3/4 c | cherry tomatoes |
| 1/2 c | chopped green pepper |
| 3 | green onions chopped |
| 1/4 c | sliced ripe olives |
| 1/3 c | cheese |
| 1/2 c | reduced fat sour cream |
| 1/2 c | salsa |
| 1/4 c 2% | mill |
32 blue tortilla chips
Cook beef and jalapeño in skillet. Stir in water and taco seasoning. Bring to a boil and simmer. Remove from heat and stir in beans. Combine sour cream, salsa, and milk. Mix dressing. Put salad together and top with dressing. Arrange chips as needed.
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