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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 10 |
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This Southwestern-style salad is layered with crunchy tortilla chips, lettuce, beans, tomatoes, olives, cheese and a zippy meat mixture, then drizzled with a snappy salsa dressing. My family loves it, says Phyllis Schmalz of Kansas City, Kansas. You will, too! Ingredients:
1 pound ground beef |
3/4 cup water |
1 envelope reduced-sodium taco seasoning |
4 cups baked tortilla chip scoops, broken |
8 cups shredded lettuce, divided |
1 can (16 ounces) kidney beans, rinsed and drained |
2 medium tomatoes, seeded and chopped, divided |
1 can (2-1/4 ounces) sliced ripe olives, drained |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
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. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
2. In a large bowl, layer tortilla chips, 7 cups lettuce, beans, half of tomatoes, olives, half of cheese and meat mixture. Top with remaining tomatoes, cheese and lettuce. In a small bowl, combine sour cream and salsa. Serve with salad. Yield: 10 servings.
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