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Prep Time: 17 Minutes Cook Time: 10 Minutes |
Ready In: 27 Minutes Servings: 4 |
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Ingredients:
1/4 cup reduced-fat sour cream (such as breakstone's) |
2 tablespoons bottled salsa |
1 pound lean ground sirloin |
1 cup chopped onion (about 1 medium) |
1/2 cup chopped green bell pepper |
1 cup bottled salsa |
1 tablespoon chili powder |
2 teaspoons ground cumin |
1/4 teaspoon salt |
4 cups bite-sized baked tortilla chips |
1 cup shredded iceberg lettuce |
1 cup chopped tomato (about 1 medium) |
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese |
1/4 cup pickled jalapeño pepper slices |
Directions:
1. Combine sour cream and 2 tablespoons salsa in a small bowl; stir well. Cover and chill until ready to serve.
2. Cook beef, onion, and bell pepper in a large nonstick skillet over medium-high heat until browned, stirring to crumble beef. Drain well; return meat mixture to pan. Stir in 1 cup salsa, chili powder, cumin, and salt; bring to a simmer over medium heat, and cook 3 minutes.
3. Place 1 cup chips on each of 4 serving plates; top each with 3/4 cup meat mixture, 1/4 cup lettuce, 1/4 cup tomato, 2 tablespoons cheese, and 1 tablespoon jalapeño slices. Drizzle 2 tablespoons sour cream mixture over each serving.
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