|
| 1 | cup Old El Paso® Thick 'n Chunky salsa |
| 1/2 | cup peach preserves |
| 1/2 | teaspoon liquid smoke |
| 1/2 | teaspoon Worcestershire sauce |
|
| 2/3 | cup diced peeled jicama |
| 2 | teaspoons fresh lime juice |
| 1 | ripe large avocado, pitted, peeled and coarsely chopped |
| 1 | container (18 oz) Old El Paso® refrigerated taco sauce with seasoned ground beef |
| 1 3/4 | cups coarsely crushed tortilla chips |
| 1/4 | cup chopped green onions (4 medium) |
| 1 | can (2.25 oz) sliced ripe olives, drained |
| 1/2 | cup finely shredded sharp Cheddar cheese (2 oz) |
| 1/4 | cup coarsely chopped fresh cilantro |
| 12 | large leaves Bibb lettuce, rinsed, patted dry with paper towels |
Serve with...
Key Lime-Banana Smoothie
Total Time:
10 min
| 1. | In small bowl, mix all dipping sauce ingredients; set aside. In another small bowl, mix jicama with 1 teaspoon of the lime juice. In third small bowl, mix avocado with remaining teaspoon lime juice. Heat taco sauce with ground beef in microwave as directed on container. |
| 2. | On large serving platter, layer crushed chips, warm taco sauce with ground beef, jicama, avocado, onions, olives and cheese. Sprinkle cilantro over top. On large plate, arrange lettuce leaves. |
| 3. | To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling. Serve with dipping sauce. |
| Heat taco sauce with ground beef in microwave following High Altitude directions on container. |
|
| No peach preserves? Apricot preserves makes a yummy stand-in. |
Nutrition Information:
440 ( 190); 21g ( 6g, 1/2g); 30mg; 1230mg; 50g ( 5g, 18g); 14g 30%; 8%; 10%; 20% 2 1/2 ; 1 ; 0 ; 1 ; 3 3