Ground Beef Fajita Taco Salad
Recipe from Old El Paso

Here's a great-tasting taco salad with tons of flavor. It's worth the extra-effort to make your own dressing.


Ground Beef Fajita Taco Salad

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Ingredients
Creamy Guacamole Dressing
  • 1  medium
    ripe avocado, pitted, peeled and cut into chunks
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  • 1/4  cup
    sour cream
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  • 3  tablespoons
    milk
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  • 2  tablespoons
    lime juice
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  • 2  tablespoons
    chopped fresh cilantro
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  • 2  tablespoons
    olive or vegetable oil
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  • 1/2  teaspoon
    salt
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  • 1/2  teaspoon
    ground cumin
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  • 1/8  teaspoon
    ground red pepper (cayenne)
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Salad
  • 2  teaspoons
    vegetable oil
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  • 2  medium
    bell peppers, cut into bite-size strips
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  • 1  medium
    onion, cut into thin wedges
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  • 1  pound
    lean (at least 80%) ground beef
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  • 1  package
    (1 ounce) Old El PasoŽ taco seasoning mix
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  • 2/3  cup
    water
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  • 6  cups
    torn romaine lettuce
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  • 1  medium
    tomato, chopped (3/4 cup)
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  • 1  cup
    shredded cheddar cheese (4 ounces)
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  • 2  cups
    crushed tortilla chips (about 4 ounces)
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Directions
1.
In blender, place all dressing ingredients. Cover; blend on medium speed 30 seconds or until smooth. Pour into small bowl. Cover; refrigerate until serving time.
2.
In 12-inch nonstick skillet, heat oil over medium heat. Cook bell peppers and onion in oil 6 minutes, stirring occasionally, until tender. Remove vegetables from skillet; set aside.
3.
In same skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; heat as directed on package.
4.
Place 1 cup lettuce on each of 6 plates. Top with beef mixture, vegetables, tomato, cheese, and chips. Serve with dressing.

Tips:
Place 1 cup lettuce on each of 6 plates. Top with beef mixture, vegetables, tomato, cheese, and chips. Serve with dressing.
Nutrition information
1 Serving: Calories 470 (Calories from Fat 280), Total Fat 31g (Saturated Fat 10g, Trans Fat 1g), Cholesterol 75mg; Sodium 890mg; Total Carbohydrate 25g (Dietary Fiber 5g, Sugars 5g), Protein 21g; Percent Daily Value: Vitamin A 100.00%; Vitamin C 45.00%; Calcium 15.00%; Iron 15.00%; Exchanges: 1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 1 Fat; Carbohydrate Choices: 1 1/2 Percent Daily Values are based on a 2,000 calorie diet
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