Three Step Taco Salad
.
Yield
10 servingsPrep
10 minCook
5 minReady
18 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, sirloin steak
ground |
|
| 1.25 | ounces |
taco seasoning mix
|
*
|
| ¾ | cup |
water
|
|
| ⅔ | cup |
sour cream, non-fat
|
|
| ⅔ | cup |
salsa
bottled |
|
| 8 | cups |
iceberg lettuce
shredded |
|
| 16 | ounces |
tortilla chips
baked, bite-sized, about 4 cups |
|
| 2 | cups |
tomatoes
freshly chopped, drained |
|
| 4 | ounces |
cheddar cheese, reduced-fat
shredded, sharp, divided |
* |
| 15 | ounces |
black beans
rinsed and drained, 1 can |
|
| ½ | cup |
black olives
sliced ripe |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, sirloin steak
ground |
|
| 36.1 | ml/g |
taco seasoning mix
|
*
|
| 177 | ml |
water
|
|
| 158 | ml |
sour cream, non-fat
|
|
| 158 | ml |
salsa
bottled |
|
| 1.9 | l |
iceberg lettuce
shredded |
|
| 462.4 | ml/g |
tortilla chips
baked, bite-sized, about 4 cups |
|
| 473 | ml |
tomatoes
freshly chopped, drained |
|
| 115.6 | ml/g |
cheddar cheese, reduced-fat
shredded, sharp, divided |
* |
| 433.5 | ml/g |
black beans
rinsed and drained, 1 can |
|
| 118 | ml |
black olives
sliced ripe |
*
|
Directions
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.
Combine sour cream and salsa in a small bowl.
Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, ½ cup cheese, and beans in a large bowl.
Drizzle the sour cream mixture over the salad, and toss gently.
Sprinkle with ½ cup cheese and black olives.
Serve immediately.
