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Three-Step Taco Salad

Total Time

Prep/Total Time: 20 min.

Makes

10 servings

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 lean 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 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.

Nutrition Facts

1-1/2 cups with about 2 tablespoons dressing: 239 calories, 7g fat (3g saturated fat), 38mg cholesterol, 591mg sodium, 27g carbohydrate (6g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

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