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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This is from light and tasty magazine, 2004. Taco salad is always a great, easy meal when you want something abit different. This one is lower in fat than most. Hope that you enjoy! Ingredients:
1 lb ground beef |
3/4 cup water |
1 (1 1/4 ounce) envelope taco seasoning (reduced sodium) |
4 cups baked corn tortilla chips, broken |
8 cups lettuce, shredded and divided |
1 (16 ounce) can kidney beans, rinsed and drained |
2 medium tomatoes, seeded and chopped, divided |
1 (2 1/4 ounce) can sliced ripe olives, drained |
1 cup cheddar cheese, shredded and divided (reduced fat) |
2/3 cup fat free sour cream |
2/3 cup salsa |
Directions:
1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain.
2. Add water and taco seasoning; bring to a boil.
3. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
4. In a large bowl, layer tortilla chipes, 7 cups lettuce, beans, half of tomatoes, olives, half of cheese and meat mixture.
5. Top with remaining tomatoes, cheese, and lettuce.
6. In a small bowl, combine sour cream and salsa. Serve with salad.
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