In a large skillet sprayed with olive-oil cooking spray, brown meat. Stir in taco seasoning and water. Lower heat and simmer for 10 minutes, stirring occasionally. Remove from heat and allow to cool for 5 minutes. In a 9x12 in. dish, layer lettuce, cooled meat mixture, tomatoes and Cheddar cheese. In a medium bowl, combine salsa and sour cream. Evenly spread salsa mixture over top. Refrigerate for at least 30 minutes. Sprinkle tortilla chips evenly over salsa mixture. Cover and refrigerate for at least 1 hour. Divide into 6 servings

Each serving equals:H.E. 2 1/2 Veg., 1 2/3 Pro., 2/3 Bread,1/4 Slider,10 Opt. Cal......224 Calories, 8gm Fat, 14gm Pro., 24gm Carbohydrates, 953mg Sodium, 227mg Calcium, 2gm Fiber......Diabetic: 2 Veg., 1 1/2 Meat, 1 Starch, 1 Free Veg.

Note: I didn't put the tortilla chips on until we were ready to eat it, as they get soggy if left on the salad too long. We had leftovers because I made a double recipe and the chips that were left on were very soggy the next day. I'd suggest just sprinkling some on each serving as it is dished up rather than putting them on the salad before hand.Subject: Re: Delicious SaladsFrom: Gail Email: Date: Thursday, June 13, 2002 (4:03:19 AM AZ)

Thanks Sue. That sounds really good. My Kids are in their teens and almost out of the house already, but I have still thought about getting this book. I have seen a lot of good recipes posted from it. I also have Cooking Healthy Across America on my want list too. I just used up the last of some sour cream last night for dinner, now I wish I wouldn't have!! ;) Oh well, another trip to the store! Thanks again.

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 5mg Sodium. Exchanges: .

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0