Three-Step Taco Salad

This dish is so simple but yummy and nutritious. Who doesn't love a good taco salad?? This is a pretty big recipe, so I halved it for our family.

1 pound ground beef
1 (1.25-ounce package) taco seasoning
3/4 cup water
2/3 cup fat-free sour cream
2/3 cup bottled salsa
8 cups shredded iceberg lettuce
4 cups bite-sized baked tortilla chips
2 cups chopped fresh tomatoes, drained
1 cup shredded cheddar cheese, divided

1/4 cup cilantro leaves
1 (15-ounce) can kidney or black beans, rinsed and drained
1/2 cup sliced ripe black olives

1. Brown the ground beef in a skillet over medium-high heat. Add the taco seasoning and water. Reduce heat and simmer for five minutes, stirring occasionally. 
2. Combine the salsa and sour cream. 
3. Toss together the lettuce, tortialla chips, tomatoes, cheese, cilantro, and beef mixture, and then mix in the dressing. (I kept the dressing as a side and let people add as little or much as they wanted to their own servings.) 

Be sure not to toss everything together until right before you serve, especially the tortilla chips to avoid letting them get soggy. I added a dollop of homemade guacamole and a sprig of cilantro to each serving. I love this quick and easy, not to mention colorful, weeknight meal.