Use this recipe to whip together a delicious healthy assortment of ingredients to create a refreshing, tantalizing taco salad. For picky eaters, simply eliminate any of offending items!
1 lb. ground beef (substitute ground turkey for a healthier twist)
1 package ground taco seasoning
? cup water
2/3 cup fat-free sour cream
2/3 cup bottled salsa (spice according to preference)<
8 cups shredded lettuce
4 cups bite-sized baked tortilla chips
2 cups fresh tomatoes, diced & rinsed
1 cup shredded reduced-fat Mexican cheese mix, divided in 2 parts
1 can (15 oz.) can kidney or black beans, rinsed & drained
? cup sliced black olives
Chop the tomatoes, olives, shred the lettuce & divide the cheese.
Cook the meat in a large skillet over med-high heat until browned, using a stirring instrument of choice to crumble the meat.
Stir in the taco seasoning to taste. This is key to a perfect taco taste. You will probably not need the whole packet of seasoning. Reduce the heat on the stove top and simmer for five minutes, stirring occasionally to keep from sticking and to disperse the seasoning equally among the crumbles.
Combine the sour cream & salsa in a small bowl. Combine your beef mixture, lettuce, tomatoes, tortilla chips, ? cup cheese and beans in a large bowl. Drizzle the sour cream mixture over the salad and toss gently. Sprinkle liberally with the other half of cheese & the olives.
Serve immediately. Makes 10 servings at 2 cups per serving.