Taste of Home
Layered Taco Salad
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
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
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1 pound lean ground beef (90% lean)
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2 tablespoons reduced-sodium taco seasoning
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1 cup salsa
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1 tablespoon lime juice
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6 ounces baked tortilla chips (about 70 chips)
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12 cups chopped iceberg lettuce
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6 plum tomatoes, seeded and chopped
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1 can (15 ounces) black beans, rinsed and drained
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1-1/2 cups shredded reduced-fat Mexican cheese blend
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1 large sweet yellow or red pepper, thinly sliced
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1 medium red onion, thinly sliced
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1/3 cup fat-free sour cream
Directions
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1.
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.
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2.
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.
Nutrition Facts
1 serving: 442 calories, 14g fat (6g saturated fat), 69mg cholesterol, 925mg sodium, 52g carbohydrate (9g sugars, 7g fiber), 31g protein.
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