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 leaves 2 tablespoons olive or vegetable oil 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/8 teaspoon ground red pepper (cayenne) Salad 6 cups torn Green Giant® Fresh Romaine Hearts 1 medium Green Giant® Fresh Tomato, chopped (3/4 cup) 2 medium Green Giant® Fresh Bell Peppers (any color), cut into bite-size strips 1 medium Green Giant® Fresh Onion, cut into thin wedges 2 teaspoons vegetable oil 1 lb lean (at least 80%) ground beef 1 package (1 oz) Old El Paso® taco seasoning mix 2/3 cup water 1 cup shredded Cheddar cheese (4 oz) 2 cups crushed tortilla chips (about 4 oz)
1. In blender, place 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 2 teaspoons oil over medium heat. Add bell peppers and onion; cook 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
Serving Size 1 Serving Calories 470 (Calories from Fat 280) Total Fat 31 g Saturated Fat 10 g Cholesterol 75 mg Sodium 890 mg Total Carbohydrate 25 g Dietary Fiber 5 g Protein 21 g Percent Daily Value*: Vitamin A 100% Vitamin C 45% Calcium 15% Iron 15%