Layered Taco Salad

Filling and delicious, this dish is quick to make and easily pleases kids who would normally shun salads.

Ingredients

• 1 cup salsa
• 1 tablespoon lime juice
• 1 pound lean ground beef
• 2 tablespoons reduced-sodium taco seasoning
• 6 oz. baked tortilla chips (about 60 chips)
• 12 cups sliced iceberg lettuce
• 6 plum tomatoes, seeded and chopped

• 1 can (15 oz.) black beans, rinsed and drained
• 1 1/2 cups (6 oz.) shredded reduced-fat Mexican cheese blend
• 1 large sweet yellow or red pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 1/3 cup fat-free sour cream

How to make it 



• 1

  In a small bowl, combine the salsa and lime juice; set aside.
• 2

  In a large nonstick skillet, cook beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat.
• 3

  Divide tortilla chips among six plates.
• 4

  Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture, and sour cream. Serve immediately. Serves 6.