Layered Taco Salad

Name: Layered Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 6 servings.
Cuisine: Mexican Recipes, Mexican Salad Recipes
Ingredients: 1 pound lean ground beef (90% lean); 2 tablespoons reduced-sodium taco seasoning; 1 cup salsa; 1 tablespoon lime juice; 6 ounces baked tortilla chips (about 70 chips); 12 cups chopped iceberg lettuce; 6 plum tomatoes, seeded and chopped; 1 can (15 ounces) black beans, rinsed and drained; 1-1/2 cups 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

I invented this taco salad to make my kids happy. Make it with ground beef, ground turkey or ground chicken and it's equally good. —Betty Nickels, Tampa, Florida

Ingredients

1 pound lean ground beef (90% lean)
2 tablespoons reduced-sodium taco seasoning
1 cup salsa
1 tablespoon lime juice
6 ounces baked tortilla chips (about 70 chips)
12 cups chopped iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups 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 large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice.
Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately.