Fiesta Salad

1. 1

   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.

2. 2

   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.

3. 3

   Remove from heat, and set aside.

4. 4

   Cut avocados in half.

5. 5

   Scoop pulp into a bowl; mash with a fork just until slightly chunky.

6. 6

   Stir in onion dip and lemon juice.

7. 7

   Coarsely crush half of tortilla chips.

8. 8

   Spread crushed chips evenly in 8 serving dishes; top with salad greens, meat mixture, and avocado mixture.

9. 9

   Spoon 1/4 cup pico de gallo onto each salad, and sprinkle evenly with cheese and olives.

10. 10

    Garnish, if desired.

11. 11

    Serve immediately with remaining half of chips.

No additional tips available.