Three-Step Taco Salad

Ingredients

• 4 ounces bite-sized baked tortilla chips 
• 0.5 cup olives black ripe sliced
• 15 ounce black beans rinsed drained canned
• 1 pound ground sirloin 
• 8 cups iceberg lettuce shredded
• 0.7 cup bottled salsa 
• 4 ounces sharp cheddar cheese shredded divided reduced-fat
• 0.7 cup cup heavy whipping cream fat-free sour
• 1.3 ounce taco seasoning 
• 2 cups tomatoes fresh drained chopped
• 0.8 cup water 

Equipment

• bowl
• frying pan

Directions

1. Cook the beef in large skillet over medium-high heat until browned, stirring to crumble. Stir in taco seasoning and water. Reduce heat, and simmer 5 minutes, stirring occasionally.
2. Combine sour cream and salsa in a small bowl.
3. Combine the beef mixture, iceberg lettuce, tortilla chips, tomatoes, 1/2 cup cheese, and beans in a large bowl.
4. Drizzle the sour cream mixture over the salad, and toss gently.
5. Sprinkle with 1/2 cup cheese and black olives.
6. Serve immediately.