Layered Taco Salad
"I invented this taco salad to please the kids," writes Betty Nickels from Tampa, Florida. "I've made it with ground beef, ground turkey or ground chicken and it's equally good—so you can easily adjust it to fit your family's preferences. It's quick to make and everyone seems to like it!"
SERVINGS
|
6
|
CATEGORY
|
Main Dish
|
METHOD
|
Other stovetop
|
PREP |
10 min. |
COOK
|
10 min.
|
TOTAL
|
20 min.
|
INGREDIENTS
- 1 cup salsa
- 1 tablespoon lime juice
- 1 pound lean ground beef
- 2 tablespoons reduced-sodium taco seasoning
- 6 ounces tortilla chips (about 60 chips)
- 12 cups sliced iceberg lettuce
- 6 plum tomatoes, seeded and chopped
- 1 can (15 ounces) black beans, rinsed and drained
- 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
- 1 large sweet yellow or red pepper, thinly sliced
- 1 medium red onion, thinly sliced
- 1/3 cup fat-free sour cream
DIRECTIONS
In a small bowl, combine the salsa and lime juice; set aside. In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat.
Divide tortilla chips among six plates. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. Yield: 6 servings.