Ingredients
    Dressing:
    • 1/2 cup Old El Paso® Thick 'n Chunky salsa
    • 1/2 cup sour cream
    Salad:
    • 1 10 ounce bag romaine and leaf lettuce blend
    • 1 cup shredded Mexican cheese blend (4 ounces)
    • 1 1/2 9 ounce packages frozen cooked southwestern-seasoned chicken breast strips, thawed
    • 1 2 1/4 ounce can sliced ripe olives, drained
    • 4 plum (Roma) tomatoes, cut into quarters
    • 1 cup chili-flavored corn chips, slightly crushed
    • 2 teaspoons Old El Paso® taco seasoning mix (from 1 ounce package)
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    How to Make Tacos

    Make these classic ground beef tacos for your next family dinner or party. Perfect tacos await after you sprinkle with lettuce, onion and tomato and a little hot sauce if you like spicy.

    Directions
    1. 
    In small bowl, beat dressing ingredients with wire whisk until well blended.
    2. 
    In large bowl, mix salad ingredients except corn chips. Add dressing; toss until coated. Sprinkle with corn chips.
    Tips:
    1. 
    Cheddar, Colby or Monterey Jack cheese can be used instead of the Mexican cheese blend, a combination of Colby and Monterey Jack cheeses.
    2. 
    Cherry tomatoes, cut in half, can be used instead of the quartered plum tomatoes.
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