layered taco salad

By Jaxson

Ingredients

• 1 cup salsa
• 1 tablespoon lime juice
• 1 pound lean ground beef
• 2 tablespoons reduced-sodium taco seasoning
• 6 ounces baked tortilla chips (about 60 chips)
• 12 cups sliced iceberg lettuce
• 6 plum tomatoes, seeded and chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1-1/2 cups (6 ounces) shredded reduced-fat Mexican cheese blend
• 1 large sweet yellow or red pepper, thinly sliced
• 1 medium red onion, thinly sliced
• 1/3 cup fat-free sour cream

Preparation

Step 1

In a small bowl, combine the salsa and lime juice; set aside. In a large nonstick skillet, cook the beef over medium heat until no longer pink; drain. Sprinkle with taco seasoning; stir to coat. Remove from the heat.
Divide the tortilla chips among six plates. Layer with the lettuce, tomatoes, beans, cheese, yellow pepper, beef mixture, onion, salsa mixture and sour cream. Serve immediately. Yield: 6 servings