Southwestern BLT Taco Salad

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

Prep: 25 min | Yield: 4 servings

Ingredients

• 1 pound lean (at least 80%) ground beef
• 1 (1 ounce) package 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 (2 1/4 ounce) can sliced ripe olives, drained
• 4 plum (Roma) tomatoes, each cut into 8 pieces
• 1 (10 ounce) bag ready-to-eat romaine lettuce
• 1 cup (4 ounces) shredded Cheddar cheese
• 1 cup chili cheese-flavored corn chips

Instructions

1. In a 10 inch skillet, cook beef over medium-high heat for 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
2. Stir in taco seasoning mix and water. Reduce heat to medium.
3. Cook uncovered for 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
4. In a large bowl, mix sour cream dip and salsa.
5. Stir in beef mixture, bacon and olives.
6. Gently fold in tomatoes and lettuce.
7. Divide salad among 4 individual plates.
8. Sprinkle with cheese and chips.
9. Serve immediately.

Notes

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.

Nutrition

Per serving: Calories 520 Calories from Fat 320 Total Fat 35g Saturated Fat 15g Trans Fat 1 1/2g Cholesterol 120mg Sodium 1790mg Total Carbohydrate 19g Dietary Fiber 3g Sugars 6g Protein 32g

% Daily Value*: Vitamin A 110% Vitamin C 40% Calcium 25% Iron 20%

Exchanges: 1/2 Starch; 0 Fruit; 1/2

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat

Carbohydrate Choice 1

* Percent Daily Values are based on a 2,000 calorie diet.

Attribution

Recipe and photo used with permission from: Betty Crocker