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Southwestern BLT Taco Salad

Southwestern BLT Taco Salad

The best of both worlds—BLTs and tacos in one sensational salad!


  • 1 pound lean (at least 80%) ground beef
  • 1 package (1 ounce) Old El Paso™ taco seasoning mix
  • 2/3 cup water
  • 1/2 cup southwest ranch sour cream dip
  • 1/2 cup Old El Paso™ Thick 'n Chunky salsa
  • 1/2 cup chopped precooked bacon
  • 1 can (2 1/4 ounces) sliced ripe olives, drained
  • 4 plum (Roma) tomatoes, each cut into 8 pieces
  • 1 bag (10 ounces) ready-to-eat romaine lettuce
  • 1 cup shredded Cheddar cheese (4 ounces)
  • 1 cup chili cheese-flavored corn chips


  1. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
  2. Stir in taco seasoning mix and water. Reduce heat to medium.
  3. Cook uncovered 2 to 4 minutes, stirring occasionally, until most of liquid is absorbed.
  4. In large bowl, mix sour cream dip and salsa.
  5. Stir in beef mixture, bacon and olives.
  6. Gently fold in tomatoes and lettuce.
  7. Divide salad among 4 individual plates.
  8. Sprinkle with cheese and chips.
  9. Serve immediately.

Prep Time 25 min | Total Time 25 min | Servings 4

Expert Tips:

In place of the southwest ranch sour cream dip, use 1/2 cup of sour cream mixed with 1 to 2 teaspoons of Old El Paso® taco seasoning mix.

Using precooked bacon slices saves prep time; look for it in the grocery store's meat department.

Nutrition Information–Serving Size: 1 Serving Calories 520 Calories from Fat 320 Total Fat 35g Saturated Fat 15g Trans Fat 1 1/2g Cholesterol 120mg Sodium 1790mg Total Carbohydrate 19g Dietary Fiber 3g Sugars 6g Protein 32g

% Daily Value*: Vitamin A 110% Vitamin C 40% Calcium 25% Iron 20%

Exchanges: 1/2 Starch; 0 Fruit; 1/2

Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat

Carbohydrate Choice 1

*Percent Daily Values are based on a 2,000 calorie diet.

Recipe and photo credit: Betty Crocker.


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