The Perfect Summer Dinner. 3-Step Taco Salad

This looks like a perfect summer meal. Can't wait to try it. From Cooking Light.

Three-Step Taco Salad

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 black olives

Cook the beef in 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 sour cream and salsa in a small bowl.

Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with 1/2 cup cheese and black olives. Serve immediately.


Yield: 10 servings (serving size: 2 cups)

CALORIES 217 (24% from fat); FAT 5.7g (sat 2.3g,mono 1.5g,poly 0.7g); IRON 2.2mg; CHOLESTEROL 34mg; CALCIUM 171mg; CARBOHYDRATE 26.1g; SODIUM 757mg; PROTEIN 16.8g; FIBER 5g

Cooking Light, JULY 2003