Three Step Taco Salad (Cooking Light Magazine, July 2003)

If you are on the "I like tacos" side like me, then let me share this quick and easy (plus light!) taco salad recipe from a back issue of Cooking Light magazine. If you don't like tacos, tough! You can just sit there and pout while the rest of us enjoy.

Course Salad

Keyword easy, salad, taco

Prep Time 10

Cook Time 5

Total Time 15

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 I omit

Instructions

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, 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.

Notes

Yield: 10 servings (serving size: 2 cups)