Layered Taco Salad

Here's one that will make everyone happy, and an easy fix to enjoy while you are watching the playoffs (GO BRONCOS!!!)
(serves 6)

1 lb. lean ground beef (or you can use turkey or chicken)
2 T. reduced-sodium taco seasoning
1 cup pico de gallo*
1 T. lime juice
6 oz. baked tortilla chips or strips - try using lime flavored* (about 70 chips)
12 cups sliced iceberg lettuce
6 plum tomatoes, seeded and chopped
1 can (15 oz.) black beans, rinsed and drained
1&1/2 cups (6 oz.) shredded Mexican cheese blend
1 large sweet yellow or red pepper, thinly sliced
2 green onions*, chopped
1/3 cup sour cream
1 small can sliced black olives*, drained

In a large nonstick skillet, cook meat over med. heat, 6-8 mins. or until no longer pink, break into crumbles; drain. Sprinkle taco seasoning over meat; stir to combine. In a small bowl, mix pico de gallo and lime juice. Arrange tortilla chips on a serving platter; layer with lettuce, tomatoes, black beans, cheese, peppers, meat mixture, and pico de gallo mixture. If you like, you can put platter under the broiler for just a sec. to melt the cheese*. Top with a dollop of sour cream. Sprinkle green onions and black olives over all. Sounds YUMOLA to me!!

I wish you Peace today!!

Love,

MM