Fiesta Salad

• 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

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. 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.
2. 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.
3. 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.
4. Note: For testing purposes only, we used Lipton Recipe Secrets Onion Recipe Soup & Dip Mix for onion soup-and-dip mix.

ground beef, ground pork, water, onion soup, chili powder, avocados, onion, lemon juice, tortilla chips, mixed salad greens, chunky salsa, cheddar cheese, black olives, tomato wedges

Taken from www.myrecipes.com/recipe/fiesta-salad (may not work)