Taco Salad

• 1 pound extra-lean (91%) ground beef
• 1 packet (1.25 oz) reduced-sodium taco seasoning
• 2/3 cup fat-free sour cream
• 2/3 cup bottled mild salsa
• 8 cups shredded iceberg lettuce
• 1 pint halved cherry tomatoes
• 15-oz can kidney beans or black beans, rinsed and drained
• 1/2 cup grated reduced-fat sharp cheddar cheese
• 4 ounces (about 4 cups) tortilla chips, broken into bite-size pieces
• Optional:
• Avocado, pitted, peeled, and cut into thin strips
• Sliced black olives
• Lime wedges

1. Prep time: 15 minutes
2. Cooking time: about 12 minutes
3. Brown the beef in a nonstick pan, about 5 minutes; crumble with a fork. Stir in taco seasoning. Add 3/4 cup water to pan and bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally. Set aside.
4. For dressing, put sour cream and salsa in a small bowl and stir or whisk until well blended; set aside.
5. Serve cooled beef, dressing, lettuce, tomatoes, beans, cheese, and tortilla chips in bowls or on a large serving platter.
6. Set out small bowls of the garnishes so everyone can customize their salads.
7. How kids can help: Shred lettuce; break up tortilla chips; rinse beans in a colander; measure and blend dressing; put garnishes in bowls.

extralean, packet, sour cream, salsa, shredded iceberg lettuce, tomatoes, kidney beans, cheddar cheese, tortilla chips, avocado, black olives, wedges

Taken from www.myrecipes.com/recipe/taco-salad-2 (may not work)