Lighter Stacked Taco Salad

By carvalhohm

Ingredients

• 1 pound extra-lean ground beef
• 1 (1.25-ounce) package dry taco seasoning mix
• 1 head iceberg lettuce, chopped (about 8 cups)
• 3/4 cup (3 ounces) reduced-fat shredded Cheddar cheese
• 1 (16-ounce) can kidney beans, rinsed and drained
• 2 large tomatoes, diced (about 2 cups)
• 1 (8-ounce) bag baked tortilla chips, crushed
• 1 cup (8 ounces) sweet-and-spicy low-fat French salad dressing

Details

Servings 4
Adapted from mrfood.com

Preparation

Step 1

In medium skillet, brown ground beef with taco seasoning mix, stirring to break up the meat; drain and cool.

In large glass trifle or other serving bowl, layer half the lettuce then half the cheese, beans, ground beef, and tomatoes. Repeat layers then top with crushed tortilla chips.

Just before serving, drizzle with dressing and toss to coat ingredients well.