Southwestern BLT Taco Salad
Recipe from
Old El Paso
The best of both worlds BLTs and tacos in one sensational salad!
Ingredients
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1 poundlean (at least 80%) ground beefsee savings
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1 package(1 ounce) Old El Paso® taco seasoning mixsee savings
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2/3 cupwatersee savings
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1/2 cupsouthwest ranch sour cream dipsee savings
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1/2 cupOld El Paso® Thick 'n Chunky salsasee savings
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1/2 cupchopped precooked baconsee savings
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1 can(2 1/4 ounces) sliced ripe olives, drainedsee savings
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4plum (Roma) tomatoes, each cut into 8 piecessee savings
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1 bag(10 ounces) ready-to-eat romaine lettucesee savings
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1 cupshredded cheddar cheese (4 ounces)see savings
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1 cupchili cheese-flavored corn chipssee savings
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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.
Tips:
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 information
Per serving: 1 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; Percent Daily Value: Vitamin A 110.00%; Vitamin C 40.00%; Calcium 25.00%; Iron 20.00%; 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 Choices: 1 Percent Daily Values are based on a 2,000 calorie diet.
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