Fiesta Salad

Name: Fiesta Salad
Ingredients: 1 lb lean ground beef; 1 lb ground pork; 34 cup water; 0.5 (2 ounce) package onion soup mix; 1 tablespoon chili powder; 2 large ripe avocados; 1 (8 ounce) container French onion dip; 1 12 teaspoons lemon juice; 1 (9 ounce) bag tortilla chips, divided; 2 (5 ounce) packages mixed salad greens; 1 (12 ounce) jar pico de gallo or 1 (12 ounce) jar chunky salsa; 1 cup shredded cheddar cheese; 1 (2 1/4 ounce) cansliced ripe black olives, drained; chopped tomato

14 ingredients

11 steps

Ingredients

1 lb lean ground beef
1 lb ground pork
34 cup water
0.5 (2 ounce) package onion soup mix
1 tablespoon chili powder
2 large ripe avocados
1 (8 ounce) container French onion dip
1 12 teaspoons lemon juice
1 (9 ounce) bag tortilla chips, divided
2 (5 ounce) packages mixed salad greens
1 (12 ounce) jar pico de gallo or 1 (12 ounce) jar chunky salsa
1 cup shredded cheddar cheese
1 (2 1/4 ounce) cansliced ripe black olives, drained
chopped tomato

Directions

1

Cook ground beef and pork in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink; drain and return to skillet.
2

Stir in 3/4 cup water, onion soup-and-dip mix, and chili powder; reduce heat, and simmer 6 to 7 minutes or until liquid evaporates.
3

Remove from heat, and set aside.
4

Cut avocados in half.
5

Scoop pulp into a bowl; mash with a fork just until slightly chunky.
6

Stir in onion dip and lemon juice.
7

Coarsely crush half of tortilla chips.
8

Spread crushed chips evenly in 8 serving dishes; top with salad greens, meat mixture, and avocado mixture.
9

Spoon 1/4 cup pico de gallo onto each salad, and sprinkle evenly with cheese and olives.
10

Garnish, if desired.
11

Serve immediately with remaining half of chips.