Southwestern BLT Taco Salad

The best of both worlds—BLTs and tacos in one sensational salad!

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Servings 4

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( 3 ) Ratings

3 Ratings

5 Stars

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ingredients 11
Prep Time 25 min
Total Time 25 min

Ingredients

1: lb lean (at least 80%) ground beef

1: package (1 oz) Old El Paso® taco seasoning mix

2/3: cup water

1/2: cup southwest ranch sour cream dip

1/2: cup Old El Paso® 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

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Directions

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.