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- Creamy Guacamole Dressing:
- 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)
- Salad:
- 2 teaspoons vegetable oil
- 2 medium bell peppers, cut into bite-size strips
- 1 medium onion, cut into thin wedges
- 1 pound lean (at least 80%) ground beef
- 1 1 ounce package 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.
- Servings Per Recipe 6,
- cal. (kcal) 470,
- Fat, total (g) 31,
- chol. (mg) 75,
- sat. fat (g) 10,
- carb. (g) 25,
- Trans fatty acid (g) 1,
- fiber (g) 5,
- sugar (g) 5,
- pro. (g) 21,
- vit. A (RE) 1030,
- vit. C (mg) 27,
- sodium (mg) 890,
- calcium (mg) 151,
- iron (mg) 3,
- Percent Daily Values are based on a 2,000 calorie diet
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