Southwestern BLT Taco Salad

Southwestern BLT Taco Salad

Prep Time:
25 Min
Start to Finish:
25 Min
Servings:
4 servings
Print:
8.5 x 11 6 x 4

Ingredients

  • 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. 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.

Additional Directions

Prep Guide and 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.

Nutrition Facts

Nutritional Information Per Serving; 1 Serving:

Calories:
520  
Calories From Fat:
320 
Total Fat:
35g 
Cholesterol:
120mg 
Sodium:
1790mg 
Potassium:
590mg 
Protein:
32g  
Vitamin A:
110% 
Vitamin C:
40% 
Calcium:
25% 
Iron:
20%