Baked Tostito Taco Salad

This is one of Eric and my favorites. I’m going to be honest, I could eat Mexican every night of the week (mainly for the queso dip and margaritas), but when we aren’t at our favorite Mexican joint, this recipe fills the craving. Most of these ingredients I have in my house at all times, so it’s an easy last minute dinner decision. I randomly came up with this one night and am so glad I did. It’s so simple! Eric had to work late last night so my cooking assistant was the boxer, Murray. She is always so curious of what I am doing and praying I drop something on the floor 

Meet Murray- Woof, I’m 1½ years old. I love popcorn, bacon treats, and my toy squirrel.  When I get in trouble my mom calls me Miranda… thats often! 

Ingredients  

1lb lean ground beef 
1 packet 25% less sodium taco seasoning mix (Old El Paso)
16 oven baked tostito scoops 
¼ cup roma tomato
¼ cup low sodium black beans (rinsed)
¼ cup reduce fat shredded cheese Mexican (Sargento 4 cheese Mexican)
½ avocado 
1 ½ cups lettuce 
2 Tbsp. light sour cream 

Instructions  

• Heat large skillet on medium heat. Add ground beef and cook until brown. Side note--after my meat is cooked, I place it into a paper towel to get as much grease out as possible. I then place it back in the pan. Then add 2/3 cups water and taco seasoning mix ( I only add ¾ of the packet). Stir until blended.  
• Place Tostito’s on the bottom of the plate and layer from there. Add lettuce, meat, beans, tomatoes, cheese, avocado, and then top with sour cream. Then Serve!  

Last time I made this, I added Mexican Rice too, but it is completely optional! Happy Eating!