Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
We suggest assembling all the ingredients first, and tossing them just before serving to keep the lettuce and chips crisp. Serve pineapple sherbet for dessert.
Ingredients[]
- 1 pound ground sirloin
- 1 (1.25-ounce package) taco seasoning
- 3/4 cup water
- 2/3 cup fat-free sour cream
- 2/3 cup bottled salsa
- 8 cups shredded iceberg lettuce
- 4 cups (4 ounces) bite-sized baked tortilla chips
- 2 cups chopped fresh tomatoes, drained
- 1 cup (4 ounces) shredded reduced-fat sharp Cheddar cheese, divided
- 1 (15-ounce) can kidney or black beans, rinsed and drained
- 1/2 cup sliced ripe olives
Directions[]
- Cook beef in a large skillet over medium-high heat until browned, stirring to crumble.
- Stir in taco seasoning and water.
- Reduce heat, and simmer 5 minutes, stirring occasionally.
- Combine beef mixture, lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl.
- Drizzle sour cream mixture over salad, and toss gently.
- Sprinkle with 1/2 cup cheese and olives.
- Serve immediately.
Yield: 10 servings