Three-Step Taco Salad

• 1 pound lean ground beef
• 3/4 cup water
• 1 envelope reduced-sodium taco seasoning
• 4 cups baked tortilla chip scoops, broken
• 8 cups shredded lettuce, divided
• 1 can (16 ounces) kidney beans, rinsed and drained
• 2 medium tomatoes, seeded and chopped, divided
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 1 cup shredded reduced-fat cheddar cheese, divided
• 2/3 cup fat-free sour cream
• 2/3 cup salsa

1. In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add water and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
2. In a large bowl, layer tortilla chips, 7 cups lettuce, beans, half of tomatoes, olives, half of cheese and meat mixture. Top with remaining tomatoes, cheese and lettuce. In a small bowl, combine sour cream and salsa. Serve with salad.

ground beef, water, taco, tortilla chip scoops, shredded lettuce, kidney beans, tomatoes, olives, cheddar cheese, sour cream, salsa

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