Fiesta Salad

Health score
24%
Fiesta Salad
40 min.
8
659kcal

Suggestions


Are you ready to add a burst of flavor to your mealtime? Introducing the Fiesta Salad, a vibrant and delicious dish that’s perfect for gatherings, lunch, or even as a hearty main course! This colorful salad combines the rich, creamy texture of ripe avocados with a zesty mixture of seasoned meats, fresh salad greens, and a delightful array of toppings.

Imagine biting into a salad that not only satisfies your hunger but also excites your taste buds. The combination of ground pork and lean beef mixed with robust chili powder creates a savory base that pairs perfectly with the crunchy texture of tortilla chips. And let’s not forget the irresistible layer of mashed avocado and French onion dip that adds a creamy touch to every bite.

With an impressive calorie count of 659 kcal per serving, the Fiesta Salad is not only filling but also loaded with ingredients that pack a nutritious punch. Topped with shredded Cheddar cheese and juicy pico de gallo, every forkful of this salad is bursting with flavors that will make you want to come back for seconds. Whether served as a side dish or the main event, it's sure to be a favorite among family and friends. So gather your ingredients and get ready to whip up a festive dish that’s as fun to make as it is to eat!

Ingredients

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

Nutrition Facts

Calories659kcal
Protein19.04%
Fat53.75%
Carbs27.21%

Properties

Glycemic Index
13.13
Glycemic Load
2.3
Inflammation Score
-9
Nutrition Score
30.103478449842%

Flavonoids

Cyanidin
0.17mg
Epicatechin
0.19mg
Epigallocatechin 3-gallate
0.08mg
Eriodictyol
0.05mg
Hesperetin
0.14mg
Naringenin
1.24mg
Luteolin
0.04mg
Kaempferol
0.16mg
Myricetin
0.23mg
Quercetin
1.05mg

Nutrients percent of daily need

Calories:658.87kcal
32.94%
Fat:40.16g
61.78%
Saturated Fat:13.03g
81.47%
Carbohydrates:45.76g
15.25%
Net Carbohydrates:37.43g
13.61%
Sugar:10.38g
11.53%
Cholesterol:90.15mg
30.05%
Sodium:1359.39mg
59.1%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:32g
64.01%
Vitamin A:2584.34IU
51.69%
Vitamin C:40.53mg
49.13%
Phosphorus:449.67mg
44.97%
Vitamin B6:0.87mg
43.64%
Selenium:30.2µg
43.15%
Vitamin B1:0.62mg
41.47%
Vitamin B3:8.23mg
41.14%
Zinc:5.92mg
39.49%
Potassium:1234.04mg
35.26%
Fiber:8.33g
33.32%
Vitamin K:33.22µg
31.63%
Vitamin B12:1.82µg
30.29%
Vitamin E:4.1mg
27.33%
Vitamin B2:0.46mg
26.83%
Magnesium:99.03mg
24.76%
Folate:93.99µg
23.5%
Calcium:231.8mg
23.18%
Vitamin B5:2.15mg
21.52%
Manganese:0.41mg
20.28%
Iron:3.64mg
20.24%
Copper:0.37mg
18.62%
Source:My Recipes