Ground Beef Fajita Taco Salad

 

1

medium ripe avocado, pitted, peeled and cut into chunks

1/4

cup sour cream

3

tablespoons milk

2

tablespoons lime juice

2

tablespoons chopped fresh cilantro

2

tablespoons olive or vegetable oil

1/2

teaspoon salt

1/2

teaspoon ground cumin

1/8

teaspoon ground red pepper (cayenne)

2

teaspoons vegetable oil

2

medium bell peppers, cut into bite-size strips

1

medium onion, cut into thin wedges

1

lb lean (at least 80%) ground beef

1

package (1 oz) Old El Paso® taco seasoning mix

2/3

cup water

6

cups torn romaine lettuce

1

medium tomato, chopped (3/4 cup)

1

cup shredded Cheddar cheese (4 oz)

2

cups crushed tortilla chips (about 4 oz)

• 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.