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THREE STEP TACO SALAD - part 2

Source of Recipe


Light and Tasty Magazine






List of Ingredients



• 1 lb. lean ground beef
  
• 3/4 c. water
  
• 1 envelope reduced sodium taco seasoning
  
• 4 c. baked tortilla chips, broken
  
• 8 c. shredded lettuce, divided
  
• 1 can kidney beans, rinsed and drained
  
• 2 med. tomatoes, seeded and chopped, divided
  
• 1 can (2 1/4 oz.) sliced ripe olives, drained
  
• 1 c. shredded reduced fat cheddar cheese, divided
  
• 2/3 c. fat free sour cream
  
• 2/3 c. salsa
  






Instructions



1. In a nonstick skillet, cook beef over med heat until no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes, stirring occasionally.
   
   
2. In a large bowl, layer tortilla chips, 7 cups of lettuce, bans, half of tomatoes, olives, half of cheese, and meat mixture. Top with remaining tomatoes, cheese and lettuce.
   
   
3. In a small bowl, combine sour cream and salsa. Serve with salad.
   
   
4. Yield: 10 servings (Serving size 1 1/2 cups with 2 tbsp. salsa mixture)
   
   






Final Comments


1 serving equals 4 WW points


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