Three-Step Taco Salad

Three-Step Taco Salad


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This quick efficient taco salad recipe is sure to please! I suggest assembling all the ingredients first and tossing them just before serving to keep the lettuce and chips crisp.

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Bradenton, FL


  • 1 lb. ground sirloin
  • 1 1.25-oz. pkg. taco seasoning
  • 3/4 C. water
  • 2/3 C. fat-free sour cream
  • 2/3 C. bottled salsa
  • 8 C. shredded iceberg lettuce
  • 4 C. bite-sized baked tortilla chips
  • 2 C. chopped fresh tomatoes, drained
  • 1 C. shredded reduced-fat sharp cheddar cheese, divided
  • 1 15-oz. can kidney or black beans, rinsed and drained
  • 1/2 C. sliced ripe black olives

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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.

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