Layered Taco Salad

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


  • 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.

Nutritional Information(per serving)

  • Calories: 443
  • Fat: 12g
  • Saturated Fat: 5g
  • Cholesterol: 49mg
  • Sodium: 1,117mg
  • Carbs: 51g
  • Protein: 32g
  • Fiber: 10g

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