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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 12 |
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This is from Cooking Light Magazine. Such an easy and filling dinner your family will love! Ingredients:
1 lb lean ground beef |
1 (1 1/4 ounce) package taco seasoning |
3/4 cup water |
2/3 cup nonfat sour cream |
2/3 cup bottled salsa |
8 cups shredded iceberg lettuce |
4 cups bite-sized baked corn tortilla chips |
2 cups chopped fresh tomatoes, drained |
1 cup shredded reduced-fat sharp cheddar cheese, divided |
1 (15 ounce) can black beans, rinsed and drained |
Directions:
1. Cook the beef in large skillet over medium-high heat until browned, stirring to crumble.
2. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.
3. Combine sour cream and salsa in a small bowl.
4. Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl.
5. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with remaining 1/2 cup of cheese. Serve immediately.
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