Southwestern BLT Taco Salad

By carvalhohm

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

Details

Servings 4
Cooking time 25mins
Adapted from bettycrocker.com

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%