Three-Step Taco Salad

Name: Three-Step Taco Salad
Ingredients: 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 shredded reduced-fat cheddar cheese, divided; 2/3 cup fat-free sour cream; 2/3 cup salsa

11 ingredients

2 steps

Ingredients

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 shredded reduced-fat cheddar cheese, divided
2/3 cup fat-free sour cream
2/3 cup salsa

Directions

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.