xiaoxl/recipe_data huggingface dataset:
Peppermint Fluff (Corn Syrup Free Marshmallows)


Ingredients:
sugar, water, gelatin, water, sugar, cocoa powder, chocolate chips

Directions:
Grease 9” X 12” cake pan (I use coconut oil].
Pour ¾ cup of water into a dish and add 3 envelops of gelatin.  Set aside.
Combine sugar and 1 cup of water into saucepan and cook over low/medium heat stirring until sugar dissolves.  Increase heat to medium and cook until sugar mixture reaches 257F or hardball stage.
Whisk egg whites and a pinch of salt in electric mixer until frothy.
Add gelatin solution to sugar mixture and mix until gelatin fully dissolves.
Gradually add sugar mixture to frothed egg white mixture whisking continuously on medium speed until mixture has doubled in size.  Decrease speed and add peppermint oil.  Continue to whisk until mixture is warm (about 100-110F].
Pour into prepared cake pan and allow to set at room temperature for 3 hours.
Topping:
In a Vitamix or blender, add sugar and coco powder and process at medium to high speed until powdery.  Add chocolate chips and blend at low speed until incorporated.
Sprinkle topping on marshmallow.  Using a sharp knife, cut marshmallow into squares.  Coat all sides with topping.
Note: you can substitute powdered sugar with coco powder however the powdered sugar has cornstarch.
Dreamy Martini


Ingredients:
vanilla vodka, Cointreau liqueur, Grand Marnier

Directions:
"Combine in a pitcher and serve over ice or shake with ice to serve chilled."
Frijoles Negros- Crock Pot Mexican Black Beans


Ingredients:
black beans, water, bay leaves, onion, garlic cloves, salt

Directions:
Soak the beans for at least 8 hours. If they are old, 24 hours is great. You must change the water at least 3 times to rinse the white foam that appears in the surface.
Pour the beans in the crock pot with the water, the bay leaves, the onion and garlic. (Cut in half the garlic cloves to take out the stem that germinates so it is nicer for your tummy, you can plant the stem or just through it away].
Cook on high for 12-15 hours. Check the amount of water around the 8th hour and fill again if necessary.
Turn of the crock pot and add the salt, stir softly and let it rest for at least 30 minute.
*You can use more beans, depending of the capacity of your crock pot. It will be a nice soup that you can enjoy hot or cold. Separate the beans for using them in other recipes like fried and mashed beans.
Pasta with Asparagus
Category: main-dish
By S. Butters

This is a great low-fat pasta dish. I serve it to company all the time.  Serve with a fruit salad and French bread.

Ingredients:
1 ½ pounds fresh asparagus, trimmed and cut into 1 inch pieces
¼ cup chicken broth
½ pound fresh mushrooms, sliced
8 ounces angel hair pasta
1 tablespoon olive oil
½ teaspoon crushed red pepper
½ cup grated Parmesan cheese

Directions:
Cook pasta according to package instructions. Heat the olive oil in a nonstick skillet. Saute asparagus in the pan over medium heat for about 3 minutes.  Add chicken broth and mushroom slices; cook 3 minutes more. Drain pasta, and transfer to a serving dish.  Gently toss pasta with asparagus mixture; sprinkle with Parmesan and crushed red pepper.

Prep time: 15 mins
Cook time: 10 mins
Total time: 25 mins
Yields: 4 servings

Calories: 280.7
Fat: 8.4 g
Saturated fat: 2.3 g
Carbohydrates: 39.4 g
Sugars: 4.1 g
Dietary fiber: 5.7 g
Protein: 15.5 g
Cholesterol: 8.8 mg
Sodium: 338.6 mg
Pan-Fried Pork Chops with Sweet BBQ Sauce
Category: main-dish
By terryhongzs

Pork chops are cool again and this version is addictive and ready in 15 minutes.

Ingredients:
1 tablespoon olive oil
1 pound (1/2-inch thick) pork chops
kosher salt to taste
freshly ground black pepper
1 cup barbeque sauce
½ cup brown sugar
2  limes, juiced
1 teaspoon garlic powder
1 tablespoon chopped parsley, or to taste

Directions:
Heat olive oil in a large skillet over medium heat. Season pork chops on both sides with salt and pepper. Add pork chops to hot oil in the skillet in a single layer and cook until golden, 2 to 3 minutes per side. Meanwhile, whisk barbecue sauce, brown sugar, lime juice, and garlic powder together in a bowl for the 'crack' sauce. Pour sauce over golden pork chops and bring to a boil. Reduce heat to medium, cover, and simmer until pork shops are cooked through, 4 to 5 minutes. Garnish with parsley.

Prep time: 5 mins
Cook time: 10 mins
Total time: 15 mins
Yields: 2 servings

Calories: 796
Fat: 18.3 g
Saturated fat: 4.7 g
Carbohydrates: 107.8 g
Sugars: 87.4 g
Dietary fiber: 3 g
Protein: 50.8 g
Cholesterol: 130.3 mg
Sodium: 1698.7 mg
TerÈs


Ingredients:
"white rum"

Directions:
Pour rum over lots of ice in a highball glass., Fill up with Vanilla Coke and decorate with a lemon wedge.
Venison With Plums and Calvados


Ingredients:
olive oil, plums, fresh sage, scallions, cornstarch, cold water, calvados, red currant jelly

Directions:
Cut the venison into half-inch strips.  Heat the oil over high heat and add venison strips.  Cook 2 minutes or until browned.  Remove from the pan.
Add the plums, sage, and scallions and cook for two minutes.
Mix the cornstarch with the water and add to the pan.
Add the stock, Calvados, and jelly, and heat until thickened.
Return the venison, and heat gently to warm through.
(Can also be made with elk].
Green Jalapeno and Tomatillo Chicken Enchiladas


Ingredients:
chicken, tortillas, queso fresco, salt

Directions:
Heat the cooking oil in a small frying pan. Slide the torillas thru with a spatula (one by one] quickly for about 2-3 secs on each side. What you are trying to accomplish with this is for the tortillas to become soft and pliable. Be careful not to harden them by leaving them too long in the oil. Place on a paper towel to drain.
Open the can of tomatillos and drain. In a blender add the tomatillos and cleaned jalapeno. Blend for about 3 minute or until everything is thoroughly mixed. Preheat oven to 375°F.
In a medium pot, add the tomatillo mix and stir under medium heat for about 3 minutes. Add salt to taste. Turn stove off. Stir in ONLY 1/4 cup of the crema. Reserve 1/2 of this sauce and set aside.
Open and drain can of jalapenos and mix with the shredded chicken. At this point, add the reserved tomatillo mixture to chicken and combine by mixing together.
In a baking sheet, start making enchiladas by adding 2 table spoons of chicken mixture to middle of tortilla and roll. Do this with all the tortillas.Place all the enchiladas side by side in the baking pan.
Pour the remaining tomatillo mixture on top of the enchiladas. Place enchiladas in oven and heat thru for about 5-7 minute.
In a small ziploc bag, place the remaining CREMA. Make a medium-small opening at one corner, in order to squeeze cream thru corner.
Once enchiladas are heated thru, Drizzle crema on top of enchildas in wide and long zig zag motion. Add crumbled queso fresco on top of enchiladas and serve with rice and refried beans.
Easy Chicken Rice Casserole
Category: meat-and-poultry
By VET2B01

Chicken pieces and rice baked slowly in milk and cream of chicken soup. A simple, creamy casserole. You can also use a whole (2 to 3 pound) chicken, cut into pieces. The choice is yours so choose and choose well! Then enjoy!

Ingredients:
6  skinless, boneless chicken breast halves, cut into bite size pieces
2 cups milk
2 cups uncooked white rice
2 (10.75 ounce) cans  condensed cream of chicken soup
1 teaspoon seasoned salt

Directions:
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

Yields: 6 servings

Calories: 516.8
Fat: 10.7 g
Saturated fat: 3.6 g
Carbohydrates: 67 g
Sugars: 5.3 g
Dietary fiber: 0.6 g
Protein: 34.3 g
Cholesterol: 81.8 mg
Sodium: 910.7 mg
Spinach and Parmesan Rustic Bread  (Bread Machine)


Ingredients:
olive oil, onion, fresh spinach leaves, water, egg, white bread flour, parmesan cheese, salt, granulated sugar, fast-rising active dry yeast

Directions:
Heat the olive oil in a frying pan; add the chopped onion and sauté until a light golden color. Add the spinach, stir well to combine and cover tightly.
Remove from the heat and let stand for 5 minutes. Then stir again and let the pan, uncovered, to cool.
Place the spinach mixture in the bread machine pan. Add the water and egg.
Sprinkle the bread flour, ensuring that it completely covers the liquid mixture.
Now sprinkle the cheese inside.
Place the salt and sugar in separate corners of the bread pan.
Make a shallow indention in the center of the flour, add the yeast.
Set the bread machine to the dough setting. Press start.
Lightly flour 2 baking sheets.
When the dough cycle has finished, remove the dough from the machine and place on a lightly floured surface, gently punch the dough down, then carefully roll it out to a rectangle about 1 inch thick.
Roll up the dough from one long side to form a thick baton shape with a square end.
Place the baton on the prepared baking sheet, seam side up, cover it with lightly oiled plastic wrap; set aside to rest 15 minutes.
Turn the bread over and place on the second baking sheet. Plump up the dough by tucking the ends and sides under.
Cover with the oiled wrap and let rest in a warm place for 30 minutes.
Preheat the oven to 425°F.
Using a sharp knife, slash the top of the bread with 5 diagonal slashes.
Bake for 28 minutes, or until it is golden.
Turn unto a wire rack to cool.
Simple Corn and Bean Tortilla Pies


Ingredients:
Mexican chili beans, corn kernels, red capsicum, tortillas, eggs, light sour cream, milk

Directions:
Preheat oven to 180°C.
Lightly grease eight 8cm pie dishes (or muffin pans] Place on baking trays.
Combine beans, corn, capsicum and coriander.
Gently press warmed tortilla into dishes. (Careful as they will tear easily] Fill with bean mixture.
Whisk together eggs, cream & milk, season with black pepper.
Pour egg mixture evenly into dishes and sprinkle with cheese.
Bake for 20-25 minutes until golden.
Grandma's Fabulous Carrot Cake (No Pineapple!)


Ingredients:
soft brown sugar, treacle, golden syrup, eggs, plain flour, bicarbonate of soda, ground cinnamon, carrots, walnuts, icing sugar, cinnamon, margarine, lemon juice, walnut pieces, water

Directions:
Preheat oven to 175°C.
Grease and line an 8" square or round tin.
Beat sugar, oil, treacle, golden syrup and eggs till smooth.
Sieve flour, bicarb and cinnamon and fold into mixture. Mix well.
Stir in grated carrots, coconut and walnuts and pour into prepared tin.
Bake for 1 hour or until firm to the touch.
Leave to cool a little in tin, then turn out onto rack and leave till cold.
Beat the margarine with the icing sugar, cinnamon and lemon juice. Add enough water to make a thick but spreadable frosting.
Decorate with walnut pieces.
Jan's Dark Chocolate Swirl Pound Cake
Category: desserts
By What's for dinner, mom?

Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.

Ingredients:
1 ½ cups unsalted butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature
3 cups white sugar
1 ½ teaspoons almond extract
1 ½ teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking powder
6 large eggs, at room temperature
3 cups cake flour
⅓ cup unsweetened cocoa powder

Directions:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth. Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently. Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.

Prep time: 15 mins
Cook time: 1 hr 30 mins
Total time: 1 hr 45 mins
Yields: 1 large cake

Calories: 636
Fat: 32.6 g
Saturated fat: 19.7 g
Carbohydrates: 80.1 g
Sugars: 50.4 g
Dietary fiber: 1.3 g
Protein: 8.2 g
Cholesterol: 174.5 mg
Sodium: 329 mg
Simple Baked Potato
Category: side-dish
By Kristin M

This recipe for baked potatoes is delicious with steak, meatloaf, or by itself. I never was fan of the potato's skin until I began making this recipe! These potatoes taste amazing loaded with cheese, sour cream, and/or chives! If you want to get fancy, use this recipe as a base recipe for one of the many potato skin, whipped baked potato, or other more-to-it recipes on here.

Ingredients:
4 tablespoons butter
2 teaspoons olive oil
1 ½ teaspoons garlic powder
salt and ground black pepper to taste
6 medium potatoes, scrubbed

Directions:
Preheat the oven to 400 degrees F (200 degrees C). Place butter in a microwave-safe bowl and microwave on high until melted, 20 to 30 seconds. Stir in olive oil, garlic powder, salt, and pepper. Use a fork to poke about 5 holes into each potato. Place each potato on a sheet of aluminum foil about 6 inches wide. Brush butter mixture over potatoes, making sure to evenly coat each one. Wrap up completely in foil. Poke 5 more holes into the wrapped potatoes. Bake potatoes in the center of the preheated oven until easily pierced with a fork, about 1 hour. Spread leftover butter mixture over potatoes after cutting them open.

Prep time: 10 mins
Cook time: 1 hr
Total time: 1 hr 10 mins
Yields: 6 potatoes

Calories: 248.2
Fat: 9.5 g
Saturated fat: 5.1 g
Carbohydrates: 37.7 g
Sugars: 1.8 g
Dietary fiber: 4.8 g
Protein: 4.5 g
Cholesterol: 20.4 mg
Sodium: 93.4 mg
Sioux Lookout's Strawberry-spinach Salad


Ingredients:
raspberry vinegar, red wine vinegar, Worcestershire sauce, granulated sugar, poppy seeds, green onion, salt, paprika, granulated sugar, water, spinach, strawberries

Directions:
To make dressing, place oil, vinegar, Worcestershire, 1 tablespoon (optional] sugar, poppy seeds, green onion, salt and paprika in a jar or small container with a resealable lid. Shake well.
Dressing can be made ahead and left at room temperature for up to 1 day or refrigerated, covered, for 2 to 3 days. Flavour improves as it sits.
For the Almond Mixture, grease a large piece of foil and place on counter.
Place almonds, sugar and water in a medium-size frying pan or saucepan. Cook over medium heat, stirring frequently, until sugar melts.
As soon as sugar turns light golden, stir slowly and constantly with a wooden spoon until all sugar is an even golden shade and coats almonds, from 6 to 8 minutes.
Immediately turn coated almonds out onto foil.
Don't touch as they're extremely hot.
Let cool, preferably to room temperature, then break into small pieces.
If making ahead, nuts will keep well at cool room temperature or in the refrigerator for weeks. If your kitchen is warm and humid, it's best to store them in the refrigerator.
Wash spinach then tear into bite-size pieces. Place in a large bowl, along with strawberries.
If not serving right away, cover salad with a damp paper towel and refrigerate for up to 4 hours.
Just before serving, toss salad with about half of dressing, then keep adding a little more dressing and tossing until spinach is lightly coated.
Add almonds and toss.
Low Calories Pumpkin Oat Meal Cookies


Ingredients:
rolled oats, salt, ground cinnamon, ground nutmeg, ground cloves, baking powder, maple syrup, pumpkin puree, raisins

Directions:
Preheat a oven to 350°F.
Lightly roast the nuts in an oven.
Put the 1st to 7th ingredients ("DRY"] into a bigger bowl, mix.
Put the 8th to 10th ingredients ("WET"] into a smaller bowl, mix.
Put "3-DRY" into "4-WET", mix (do not over mix]. Put dried raisin in the bowl, mix until barely combined.
Divide the dough using an ice cream scoop on the cookie sheets.
Press each piece of dough with the bottom of a coffee mug to make it flat and circular. If you prefer, decorate pumpkin seeds.
Bake the cookies for 20 to 30 mins in the oven (or until the edge of the cookies become slightly brown].
The following are Recipe of Pumpkin Puree, if you want to make by yourself.
Cut a kabocha-pumpkin in half. Remove seeds and bowel.
Line aluminum foil with baking tray and place pumpkins cut-side down. Roast it in a oven at 375F for about 60 minutes.
Hollow pumpkins.
Chickpea Salad with Red Onion and Tomato
Category: salad
By Candice

A good chickpea salad, that is low-fat and high in protein.

Ingredients:
19 ounces garbanzo beans, drained
2 tablespoons red onion, chopped
2 cloves garlic, minced
1  tomato, chopped
½ cup chopped parsley
3 tablespoons olive oil
1 tablespoon lemon juice
salt and pepper to taste

Directions:
In a large bowl, combine the chickpeas, red onion, garlic, tomato, parsley, olive oil, lemon juice and salt and pepper to taste. Chill for 2 hours before serving. Taste and adjust seasoning. Serve.

Prep time: 10 mins
Total time: 2 hrs 10 mins
Yields: 4 servings

Calories: 262.3
Fat: 11.8 g
Saturated fat: 1.6 g
Carbohydrates: 33.3 g
Sugars: 1.4 g
Dietary fiber: 6.7 g
Protein: 7.3 g
Sodium: 404.4 mg
Egyptian Eggplant Omelet


Ingredients:
eggplant, onion, ground beef, ground lamb, garlic cloves, eggs, parsley, salt, cumin, black pepper

Directions:
Peel eggplant; halve it lengthwise.  Cut crosswise into 1/2 inch slices, then cut slices into 1/2 inch strips.  You should have about 4 cups of eggplant.
In a covered saucepan cook eggplant and onion in a small amount of boiling salted water about 5 minutes or just till tender; drain well.  Pat any excess water off the vegetables with paper towels.
In a 10 inch oven-going skillet cook beef or lamb and garlic till meat is brown; drain off the fat.  Stir in eggplant mixture; spread on the bottom of the skillet.
Combine eggs, parsley, coriander, salt, cumin, and pepper.  Whisk until well combined.  Carefully pour over meat and vegetable mixture.  Cook over medium heat.  As eggs set, run a spatula around the edge of the skillet, lifting the eggs to allow uncooked portion to flow underneath.  Continue cooking and lifting until mixture is almost set. (about 10 minutes].
Place under the broiler about 5 inches from the heat for 2-3 minutes or till set and golden.
Black Bean Brownies
Category: desserts
By elizabeth

Black beans replace the flour in this brownie recipe.

Ingredients:
1 (15.5 ounce) can black beans, rinsed and drained
3  eggs
3 tablespoons vegetable oil
¼ cup cocoa powder
1 pinch salt
1 teaspoon vanilla extract
¾ cup white sugar
1 teaspoon instant coffee  (Optional)
½ cup milk chocolate chips  (Optional)

Directions:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 square baking dish. Combine the black beans, eggs, oil, cocoa powder, salt, vanilla extract, sugar, and instant coffee in a blender; blend until smooth; pour the mixture into the prepared baking dish. Sprinkle the chocolate chips over the top of the mixture. Bake in the preheated oven until the top is dry and the edges start to pull away from the sides of the pan, about 30 minutes.

Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yields: 16 servings

Calories: 126.4
Fat: 5.3 g
Saturated fat: 1.8 g
Carbohydrates: 18.1 g
Sugars: 12.4 g
Dietary fiber: 2.6 g
Protein: 3.3 g
Cholesterol: 34.9 mg
Sodium: 129.1 mg
Baked Spicy Chicken Tenders With Honey-Mustard Sauce


Ingredients:
boneless chicken breasts, cornstarch, salt, egg, cornmeal, panko breadcrumbs, cayenne pepper, chili powder, olive oil, honey, Dijon mustard

Directions:
Place an oven rack in the center of the oven.  Preheat to 425F degrees.
Spray a heavy baking sheet liberally with vegetable oil cooking spray.
In a small bowl place cornstarch.
In a 2nd small bowl whisk together egg, salt and hot sauce.
In a 3rd bowl, mix together cornmeal, panko crumbs, chili powder and cayenne powder.
Dredge the chicken strips in the cornstarch, then into the egg mixture, allowing egg to drip off.
Dredge chicken in the cornmeal/bread crumb mixture, coating well.
Arrange in a single layer on prepared baking sheet.
Drizzle with a little olive oil.
Bake 15 minutes till crispy.
Blend honey and mustard together till smooth and serve with chicken tenders.
Million Dollar Chicken
Category: meat-and-poultry
By Chef John

This chicken is roasted on thick slices of sourdough bread and slathered with a creme fraiche glaze. It looks like a million dollars. When you combine the chicken with that sticky, drippings-soaked bread, you're talking about at least a million-dollar taste.

Ingredients:
1 (4.5 pound) whole chicken
salt and ground black pepper to taste
1  lemon, halved
3 cloves garlic, peeled  (Optional)
1 bunch fresh thyme
1  bay leaf
2 tablespoons olive oil, or as needed - divided
3 thick slices day-old sourdough French bread
1 tablespoon olive oil
1 cup creme fraiche
1 tablespoon peeled and grated shallot
1 teaspoon Aleppo pepper
lemon juice, or to taste
1 teaspoon lemon zest
3  chive blossoms for garnish, chopped  (Optional)

Directions:
Preheat an oven to 450 degrees F (230 degrees C). Season inside of chicken cavity and the back generously with salt and black pepper. Squeeze lemon halves into cavity and drop squeezed peels inside. Stuff cavity with garlic cloves and fresh thyme; add a bay leaf to cavity. Drizzle 1 tablespoon olive oil into a heavy roasting pan. Place sourdough slices into pan and press slices lightly into olive oil to help coat bottom of bread. Drizzle 1 more tablespoon olive oil on top of bread slices. Place chicken on top of bread slices and tie legs together with kitchen twine. Brush outside of chicken with 1 tablespoon olive oil and season entire outside with salt. Bake chicken in the preheated oven for 1 hour. Mix creme fraiche, grated shallot, and Aleppo pepper together in a small bowl. Stir 2 tablespoons lemon juice and lemon zest into sauce. Refrigerate until needed. Lift chicken off bread slices using a tongs and flip the bread slices over (they will be very brown). Place chicken back onto the bread slices. Generously brush the outside of the chicken with creme fraiche sauce, putting enough on to drip down onto bread slices. Return chicken to oven and bake for 10 more minutes to brown the glaze. Repeat, brushing more creme fraiche sauce generously onto the chicken. More is more. Bake 10 more minutes. Remove chicken from oven and let stand for 10 minutes. An instant-read meat thermometer inserted into the thickest part of a thigh, not touching bone, should read 165 degrees F (75 degrees C). Pour remaining creme fraiche glaze into a small skillet, place over medium heat, and bring to a boil. Stir constantly, cooking until the shallot is cooked and sauce reduces slightly, 1 or 2 minutes. Turn off heat. Transfer chicken to a cutting board and cut bread pieces in half crosswise. Cut chicken up into 8 serving pieces (drumsticks, thighs, wings, and breasts) and serve with pieces of drippings-soaked toasted bread. Drizzle thickened creme fraiche sauce over chicken and garnish with chopped chive blossoms.

Prep time: 20 mins
Cook time: 1 hr 20 mins
Total time: 1 hr 50 mins
Yields: 1 whole roasted chicken

Calories: 687.3
Fat: 47.9 g
Saturated fat: 17.7 g
Carbohydrates: 15.5 g
Sugars: 2.1 g
Dietary fiber: 2.2 g
Protein: 49.9 g
Cholesterol: 199.8 mg
Sodium: 269.3 mg
Three Step Taco Salad


Ingredients:
ground beef, water, baked corn tortilla chips, lettuce, kidney beans, tomatoes, sliced ripe olives, cheddar cheese, fat free sour cream, salsa

Directions:
In a nonstick skillet, cook beef over medium heat until no longer pink; drain.
Add water and taco seasoning; bring to a boil.
Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally.
In a large bowl, layer tortilla chipes, 7 cups lettuce, beans, half of tomatoes, olives, half of cheese and meat mixture.
Top with remaining tomatoes, cheese, and lettuce.
In a small bowl, combine sour cream and salsa. Serve with salad.