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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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We suggest assembling all the ingredients first and tossing them just before serving to keep the lettuce and chips crisp. Serve pineapple sherbet for dessert. Ingredients:
1 pound ground sirloin |
1 (1.25-ounce package) taco seasoning |
3/4 cup water |
2/3 cup fat-free sour cream |
2/3 cup bottled salsa |
8 cups shredded iceberg lettuce |
4 cups (4 ounces) bite-sized baked tortilla chips |
2 cups chopped fresh tomatoes, drained |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided |
1 (15-ounce) can kidney or black beans, rinsed and drained |
1/2 cup sliced ripe black olives |
Directions:
1. Cook the beef in large skillet over medium-high heat until browned, stirring to crumble. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.
2. Combine sour cream and salsa in a small bowl.
3. Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with 1/2 cup cheese and black olives. Serve immediately.
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