Taco Salad

• 1 pound Ground Beef (96/4 Lean)
• 2 Tablespoons Taco Seasoning
• 1/4 cups Water
• 1/2 cups Mexican Cheese, Lite, Shredded
• 1 cup Salsa
• 1/4 cups Greek Yogurt, Plain
• 4 cups Romaine Lettuce, Shredded
• 2 Tablespoons Black Olives Sliced
• 1/2 cups Tomatoes, Diced
• 18 whole Tortilla Chips (I Used Guiltless Gourmet)

1. In a skillet, cook the ground beef until no pink remains, about 10 minutes.
2. Add taco seasoning and water. Cook until water is evaporated.
3. Time to layer! In a Pyrex dish or any big dish you like, add cooked ground beef, cheese, salsa, yogurt, lettuce, black olives and tomato.
4. On your dinner plate, add tortilla chips then top with salad.
5. Calories with chips: 252, Fat: 8.8g, Cholesterol: 77, Potassium: 173, Carbs: 10, Fiber: 1.4, Sugar: 2, Protein: 31

ground beef, ubc, mexican cheese, salsa, ubc, romaine lettuce, black olives, tomatoes, tortilla chips

Taken from tastykitchen.com/recipes/salads/taco-salad-11/ (may not work)