Ingredients
1 pound lean ground beef3/4 cup water1 envelope reduced-sodium taco seasoning4 cups baked tortilla chip scoops, broken8 cups shredded lettuce, divided1 can (16 ounces) kidney beans, rinsed and drained2 medium tomatoes, seeded and chopped, divided1 can (2-1/4 ounces) sliced ripe olives, drained1 cup shredded reduced-fat cheddar cheese, divided2/3 cup fat-free sour cream2/3 cup salsa
Preparation
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.
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.
