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Inside-Out Taco Salad Wraps




Source of Recipe


the web


List of Ingredients




Dipping sauce
1 cup Old El Paso® Thick 'n' Chunky Salsa
1/2 cup peach preserves
1/2 teaspoon liquid smoke
1/2 teaspoon Worcestershire sauce

Wraps
2/3 cup diced peeled jicama
2 teaspoons fresh lime juice
1 ripe large avocado, pitted, peeled and coarsely chopped
1 (18-oz.) container Old El Paso® Refrigerated Taco Sauce with Seasoned Ground Beef
1 3/4 cups coarsely crushed tortilla chips
1/4 cup chopped green onions (4 medium)
1 (2.25-oz.) can sliced ripe olives, drained
2 oz. (1/2 cup) finely shredded sharp cheddar cheese
1/4 cup coarsely chopped fresh cilantro
12 large leaves Bibb lettuce, rinsed, patted dry with paper towels

Recipe



• 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. Serve with dipping sauce.

Yields: 6 servings (2 wraps and 4 tablespoons sauce each).