Three-Step Taco Salad

Name: Three-Step Taco Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Mexican
Ingredients: 113 grams cups bite-sized baked tortilla chips; 118 milliliters sliced ripe black olives; 425 grams kidney or black beans, rinsed and drained; 454 grams ground sirloin; 2 liters shredded iceberg lettuce; 158 milliliters bottled salsa; 113 grams cup shredded reduced-fat sharp cheddar cheese, divided; 158 milliliters fat-free sour cream; 35 grams package) taco seasoning; 473 milliliters chopped fresh tomatoes, drained; 177 milliliters water

Three-Step Taco Salad is a gluten free recipe with 10 servings. One serving contains 293 calories, 17g of protein, and 16g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. It is a reasonably priced recipe for fans of Mexican food. Head to the store and pick up water, ground sirloin, tomatoes, and a few other things to make it today. It works best as a main course, and is done in around 45 minutes.

Instructions

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.

Ingredients you will need

Taco Seasoning Mix

Water

Beef

Equipment you will use

Frying Pan

Combine sour cream and salsa in a small bowl.

Ingredients you will need

Sour Cream

Salsa

Equipment you will use

Bowl

Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl.

Ingredients you will need

Iceberg Lettuce

Tortilla Chips

Tomato

Cheese

Beans

Beef

Equipment you will use

Bowl

Drizzle the sour cream mixture over the salad, and toss gently.

Ingredients you will need

Sour Cream

Sprinkle with 1/2 cup cheese and black olives.

Ingredients you will need

Black Olives

Cheese

Serve immediately.

Equipment

Frying Pan

Bowl

Ingredients

Servings:

113grams

cups bite-sized baked tortilla chips 118milliliters

sliced ripe black olives 425grams

kidney or black beans, rinsed and drained 454grams

ground sirloin 2liters

shredded iceberg lettuce 158milliliters

bottled salsa 113grams

cup shredded reduced-fat sharp cheddar cheese, divided 158milliliters

fat-free sour cream 35grams

package) taco seasoning 473milliliters

chopped fresh tomatoes, drained 177milliliters

water

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Byron Fiddlestix Vineyard Pinot Noir. It has 5 out of 5 stars and a bottle costs about 45 dollars.