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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. Ingredients:
1 pound lean ground beef (90% lean) |
2 tablespoons reduced-sodium taco seasoning |
1 cup salsa |
1 tablespoon lime juice |
6 ounces baked tortilla chips (about 70 chips) |
12 cups sliced iceberg lettuce |
6 plum tomatoes, seeded and chopped |
1 can (15 ounces) black beans, rinsed and drained |
1-1/2 cups (6 ounces) shredded reduced-fat mexican cheese blend |
1 large sweet yellow or red pepper, thinly sliced |
1 medium red onion, thinly sliced |
1/3 cup fat-free sour cream |
Directions:
1. In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking beef into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice.
2. Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. Yield: 6 servings.
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