Southwestern BLT Taco Salad

(3)
  1 reviews

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

Directions

  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. 2 In large bowl, mix sour cream dip and salsa. Stir in beef mixture, bacon and olives. Gently fold in tomatoes and lettuce.
  3. 3 Divide salad among 4 individual plates. Sprinkle with cheese and chips. Serve immediately.

Notes

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Tips

Nutrition Information

Recipe Step Photos

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