Ingredients:
1 lb lean ground beef
1 lb ground pork
3/4 cup water
0.5 (2 ounce) package onion soup mix
1 tablespoon chili powder
2 large ripe avocados
1 (8 ounce) containers French onion dip
1 1/2 teaspoons lemon juice
1 (9 ounce) bags tortilla chips, divided
2 (5 ounce) packages mixed salad greens
1 (12 ounce) jars pico de gallo or 1 (12 ounce) jars chunky salsa
1 cup shredded cheddar cheese
1 (2 1/4 ounce) cans sliced ripe black olives, drained
chopped tomatoes
Directions:
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.
Servings: 8
Time preparation: 20 min.
Time total: 40 min.