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avocados, cut in wedges
tortilla chips, as an accompaniment
Brown ground beef in a large skillet over medium heat, until no longer pink; drain and return to skillet.
Stir in garlic, 3/4 cup water, onion soup mix and chili powder, simmer for 6-7 minutes or until liquid evaporates. Remove from heat.
Cut avocados in half. Scoop pulp into a bowl, mash with a fork until just slightly chunky.
Stir in onion dip and lemon juice.
Crush half of tortilla chips.
Spread crushed chips even in 8 dishes; top with salad greens, meat mixture and avocado mixture.
Sprinkle with cheese. Garnish with pico de gallo or salsa if desired.