Layered Taco Salad

Name: Layered Taco Salad
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 170 grams baked tortilla chips (about 70 chips); 425 grams can black beans, rinsed and drained; 3 liters sliced iceberg lettuce; 1 Tbsp lime juice; 170 grams 1-1/2 cups shredded reduced-fat Mexican cheese blend; 6 plum tomatoes, seeded and chopped; 1 medium red onion, thinly sliced; 237 milliliters salsa; 79 milliliters fat-free sour cream; 2 Tbsps reduced-sodium taco seasoning; 1 large sweet yellow or red pepper, thinly sliced

Layered Taco Salad might be just the Mexican recipe you are searching for. This gluten free and vegetarian recipe serves 6. One portion of this dish contains approximately 18g of protein, 10g of fat, and a total of 346 calories. Head to the store and pick up bell pepper, lime juice, iceberg lettuce, and a few other things to make it today. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert. From preparation to the plate, this recipe takes roughly 25 minutes.

Instructions

In a large nonstick skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking beef into crumbles; drain.

Ingredients you will need

Beef

Equipment you will use

Frying Pan

Sprinkle taco seasoning over beef; stir to combine. In a small bowl, mix salsa and lime juice.

Ingredients you will need

Taco Seasoning Mix

Lime Juice

Salsa

Beef

Equipment you will use

Bowl

Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream.

Ingredients you will need

Tortilla Chips