Three-Step Taco Salad

• 1 pound ground sirloin
• 1 (1.25-ounce package) taco seasoning
• 3/4 cup water
• 2/3 cup fat-free sour cream
• 2/3 cup bottled salsa
• 8 cups shredded iceberg lettuce
• 4 cups (4 ounces) bite-sized baked tortilla chips
• 2 cups chopped fresh tomatoes, drained
• 1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided
• 1 (15-ounce) can kidney or black beans, rinsed and drained
• 1/2 cup sliced ripe black olives

1. 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.
2. Combine sour cream and salsa in a small bowl.
3. Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl. Drizzle the sour cream mixture over the salad, and toss gently. Sprinkle with 1/2 cup cheese and black olives. Serve immediately.

ground sirloin, taco, water, sour cream, bottled salsa, shredded iceberg lettuce, bitesized baked tortilla chips, fresh tomatoes, cheddar cheese, kidney, black olives

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