Fiesta Salad

Ingredients

• 2 large avocados ripe
• 2.3 ounce olives black ripe drained sliced canned
• 1 tablespoon chili powder 
• 1 pound ground pork 
• 1 pound ground beef lean
• 1.5 teaspoons juice of lemon 
• 10 ounce salad greens mixed
• 8 ounce gorgonzola dip french
• 2 ounce onion soup-and-dip mix 
• 12 ounce chunky salsa 
• 4 ounces cheddar cheese shredded
• 8 servings garnish: tomato wedges 
• 9 ounce tortilla chips divided
• 0.8 cup water 

Equipment

• bowl
• frying pan

Directions

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.
2. Remove from heat, and set aside.
3. 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.
4. 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.
5. Garnish, if desired.
6. Serve immediately with remaining half of chips.
7. Note: For testing purposes only, we used Lipton Recipe Secrets Onion Recipe Soup & Dip
8. Mix for onion soup-and-dip mix.