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Three-Step Taco Salad

 Three-Step Taco Salad
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!"
10 ServingsPrep/Total Time: 20 min.


  • 1 pound lean ground beef
  • 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


  • 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 Facts: 1-1/2 cups with about 2 tablespoons dressing equals 213 calories, 7 g fat (3 g saturated fat), 30 mg cholesterol, 514 mg sodium,

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Three-Step Taco Salad (continued)

Nutritional Facts: 22 g carbohydrate, 4 g fiber, 16 g protein. Diabetic Exchanges: 2 lean meat, 1 starch, 1 vegetable.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.