Three-Step Taco Salad Recipe

5 3 4
Three-Step Taco Salad Recipe
Three-Step Taco Salad Recipe photo by Taste of Home
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Three-Step Taco Salad Recipe

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5 3 4
Publisher Photo
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!"
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
10 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1 pound lean ground beef
  • 3/4 cup water
  • 1 envelope reduced-sodium taco seasoning
  • 4 cups baked tortilla chips, 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.
Originally published as Three-Step Taco Salad in Light & Tasty August/September 2004, p21

Nutritional Facts

1-1/2 cups with about 2 tablespoons dressing: 239 calories, 7g fat (3g saturated fat), 38mg cholesterol, 591mg sodium, 27g carbohydrate (6g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1 vegetable.

  • 1 pound lean ground beef
  • 3/4 cup water
  • 1 envelope reduced-sodium taco seasoning
  • 4 cups baked tortilla chips, 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
  1. 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.
  2. 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.
Originally published as Three-Step Taco Salad in Light & Tasty August/September 2004, p21

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Spooky123 User ID: 6521366 226047
Reviewed May. 7, 2015

"This is so pretty on the table. Everyone loved it! This is a keeeper! Thank you for sharing"

MY REVIEW
scubacas User ID: 5298067 206252
Reviewed May. 25, 2013

"This is so easy to prepare and quite frankly delicious...my mom says as good as any "full fat" version she's had!! I use less tomatoes because I'm not a fan and half the black olives and I add jarred jalapenos. Just made it for the 3rd time yesterday to take to a potluck at work...it went in no time flat!!"

MY REVIEW
Megger User ID: 301440 59242
Reviewed Dec. 7, 2008

"A very pretty presentation of a favorite!  Thank you for the easy printing recipe.

Megger"

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