- 4
- 25 mins
Ingredients
- 1 lb lean (at least 80%) ground beef
- 1 package (1 oz) taco seasoning mix
- 2/3 cup water
- 1/2 cup southwest ranch sour cream dip
- 1/2 cup Thick 'n Chunky salsa
- 1/2 cup chopped precooked bacon
- 1 can (2 1/4 oz) sliced ripe olives, drained
- 4 plum (Roma) tomatoes, each cut into 8 pieces
- 1 bag (10 oz) ready-to-eat romaine lettuce
- 1 cup shredded Cheddar cheese (4 oz)
- 1 cup chili cheese-flavored corn chips
Preparation
Step 1
1 In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in taco seasoning mix and water. Reduce heat to medium. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
2 In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
3 Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.
In place of the southwest ranch sour cream dip, use 1/2 cup of sour cream mixed with 1 to 2 teaspoons of Old El Paso® taco seasoning mix.
Using precooked bacon slices saves prep time; look for it in the grocery store's meat department.
1 Serving Calories520 ( Calories from Fat320), % Daily Value Total Fat35g35% (Saturated Fat15g,15% Trans Fat1 1/2g1 1/2% ), Cholesterol120mg120%; Sodium1790mg1790%; Total Carbohydrate19g19% (Dietary Fiber3g3% Sugars6g6% ), Protein32g32%