Layered Taco Salad

A quick and easy-to-make salad even kids will love.

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

[ingredients-list title=”Ingredients” serving_size=””]

  • 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


[step-list-wrapper title=”How to make it” time=””]
[step-item number=”1″ image_url=”” title=”” ]In a small bowl, combine the salsa and lime juice; set aside.[/step-item]

[step-item number=”2″ image_url=”” title=”” ] 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.[/step-item]

[step-item number=”3″ image_url=”” title=”” ]Divide tortilla chips among six plates. [/step-item]

[step-item number=”4″ image_url=”” title=”” ] Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture, and sour cream. Serve immediately. Serves 6.[/step-item]


[nutrition-info calories=”443″ calories_fat=”” fat=”12g” sat_fat=”5g” choles=”49mg” sodium=”1,117mg” carbs=”51g” sugars=”” protein=”32g” fiber=”10g”]


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Originally Published in Reader's Digest