Crushed chips serve as a crunchy base for this flavorful fiesta salad. Instead of plating each salad, you can serve buffet style and let each member of the family pick their own toppings.
1 pound lean ground beef
1 pound ground pork
3/4 cup water
1/2 (2-ounce) package onion soup-and-dip mix
1 tablespoon chili powder
2 large ripe avocados
1 (8-ounce) container French onion dip
1 1/2 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 chunky salsa
1 cup (4 ounces) shredded Cheddar cheese
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.