1 (2 1/4-ounce) can sliced ripe black olives, drained
Garnish: tomato wedges
How to Make It
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. 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. Remove from heat, and set aside.
Cut avocados in half. Scoop pulp into a bowl; mash with a fork just until slightly chunky. Stir in onion dip and lemon juice. Coarsely crush half of tortilla chips.
Spread crushed chips evenly in 8 serving dishes; top with salad greens, meat mixture, and avocado mixture. Spoon 1/4 cup pico de gallo onto each salad, and sprinkle evenly with cheese and olives. Garnish, if desired. Serve immediately with remaining half of chips.
Note: For testing purposes only, we used Lipton Recipe Secrets Onion Recipe Soup & Dip Mix for onion soup-and-dip mix.
Good starter recipe. Added can of black beans (rinsed & drained), corn kernels (microwave or grilled & cut off cob), onions & garlic (sautéed) to meat mixture. Next time I wIll replace onion soup/dip mix w/taco seasoning packet(lowersodium) plus additional chili powder & ground cumin.
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