Inside-Out Taco Salad Wraps

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  • 30 min prep time
  • 30 min total time
  • 14 ingredients
  • 6 servings

Ingredients

Dipping Sauce

1
cup Old El Paso™ Thick 'n Chunky Salsa
1/2
cup peach preserves
1/2
teaspoon liquid smoke
1/2
teaspoon Worcestershire sauce

Wraps

2/3
cup diced peeled jicama
2
teaspoons fresh lime juice
1
ripe large avocado, pitted, peeled and coarsely chopped
1
(18-oz.) container refrigerated taco sauce with seasoned ground beef
1 3/4
cups coarsely crushed tortilla chips
1/4
cup chopped green onions (4 medium)
1
(2.25-oz.) can sliced ripe olives, drained
2
oz. (1/2 cup) finely shredded sharp Cheddar cheese
1/4
cup coarsely chopped fresh cilantro
12
large leaves Bibb lettuce, rinsed, patted dry with paper towels

Directions

  1. 1 In small bowl, mix all dipping sauce ingredients; set aside. In another small bowl, mix jicama with 1 teaspoon of the lime juice. In third small bowl, mix avocado with remaining teaspoon lime juice. Heat taco sauce with ground beef in microwave as directed on container.
  2. 2 On large serving platter, layer crushed chips, warm taco sauce with ground beef, jicama, avocado, onions, olives and cheese. Sprinkle cilantro over top. On large plate, arrange lettuce leaves.
  3. 3 To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling. Serve with dipping sauce.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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