Three-Step Taco Salad Recipe

Three-Step Taco Salad Recipe photo by Taste of Home

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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!"

This recipe is:

Healthy

Quick

Diabetic Friendly

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Three-Step Taco Salad Recipe

Prep/Total Time: 20 min.

Yield: 10 Servings

20 20

Ingredients

1 pound lean ground beef
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With Johnsonville Italian Sausage.
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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 (4 ounces) shredded reduced-fat cheddar cheese, divided
2/3 cup fat-free sour cream
2/3 cup salsa

Directions

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.
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. Yield: 10 servings.

Nutritional Analysis: One serving (1-1/2 cups salad with 2 tablespoons sour cream mixture) equals 213 calories, 7 g fat (3 g saturated fat), 30 mg cholesterol, 514 mg sodium, 22 g carbohydrate, 4 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.

Originally published as Three-Step Taco Salad in Light & Tasty August/September 2004, p21

Camp Taco Salad

To adapt our favorite taco salad recipe for camping, I cook the ground beef at home until no longer pink. I also combine lettuce, cheese and diced tomatoes in a resealable bag. On site, I simmer the meat with a can of chili beans, then add a packet of taco seasoning with water. Come time to eat, top tortilla chips with the meat/bean mixture and other fixings. —Susan W., Minot AFB, North Dakota

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