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Prep 25min
Total25min
Servings4
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Ingredients
1
lb lean (at least 80%) ground beef
1
packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
2/3
cup water
1/2
cup southwest ranch sour cream dip
1/2
cup thick & 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
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Steps
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.
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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.
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