Total Time
20mins
Prep 20 mins
Cook 0 mins

This is from light and tasty magazine, 2004. Taco salad is always a great, easy meal when you want something abit different. This one is lower in fat than most. Hope that you enjoy!

Ingredients Nutrition

Directions

  1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain.
  2. Add water and taco seasoning; bring to a boil.
  3. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
  4. In a large bowl, layer tortilla chipes, 7 cups lettuce, beans, half of tomatoes, olives, half of cheese and meat mixture.
  5. Top with remaining tomatoes, cheese, and lettuce.
  6. In a small bowl, combine sour cream and salsa. Serve with salad.
Most Helpful

5 5

This was a great lunch! I used leftover taco meat from dinner, added a sliced green onion and skipped the chips and beans. Thanks so much for posting!

5 5

This was a great salad, easy to put together and great tasting. Beware, it makes a huge portion, would be ideal for a potluck. Thanks