1 large avocado pitted ripe peeled coarsely chopped
12 large leaves boston lettuce dry with paper towels rinsed
0.3 cup cilantro leaves fresh coarsely chopped
0.3 cup spring onion chopped (4 medium)
18 oz sauce refrigerated with seasoned ground beef
0.7 cup jicama diced peeled
2 teaspoons juice of lime fresh
0.5 teaspoon liquid smoke
2.3 oz olives ripe drained sliced canned
0.5 cup peach preserves
1 cup salsa thick
2 oz sharp cheddar cheese shredded finely
1.8 cups tortilla chips crushed
0.5 teaspoon worcestershire sauce
Equipment
bowl
microwave
Directions
In small bowl, mix all dipping sauce ingredients; set aside. In another small bowl, mix jicama with 1 teaspoon of the lime juice. In third small bowl, mix avocado with remaining teaspoon lime juice.
Heat taco sauce with ground beef in microwave as directed on container.
On large serving platter, layer crushed chips, warm taco sauce with ground beef, jicama, avocado, onions, olives and cheese.
Sprinkle cilantro over top. On large plate, arrange lettuce leaves.
To serve, spoon about 1/3 cup layered fillings onto each lettuce leaf; wrap lettuce around filling.
