GROUND BEEF FAJITA TACO SALAD

Ground Beef Fajita Taco Salad image

Here's a great-tasting taco salad with tons of flavor. It's worth the extra-effort to make your own dressing.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 19

Ingredients

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)

Steps:

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.
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.
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.
Place 1 cup lettuce on each of 6 plates. Top with beef mixture, vegetables, tomato, cheese and chips. Serve with dressing.

Nutrition Facts : Calories 470, Carbohydrate 25 g, Cholesterol 75 mg, Fat 1, Fiber 5 g, Protein 21 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 5 g, TransFat 1 g