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Ingredients

• 1 cup Old El Paso® Thick 'n Chunky salsa
• 1/2 cup peach preserves
• 1/2 teaspoon liquid smoke
• 1/2 teaspoon Worcestershire sauce
• 2/3 cup diced peeled jicama
• 2 teaspoons fresh lime juice
• 1 ripe large avocado, pitted, peeled and coarsely chopped
• 1 container (18 oz) refrigerated taco sauce with seasoned ground beef
• 1 3/4 cups coarsely crushed tortilla chips
• 1/4 cup chopped green onions (4 medium)
• 1 can (2.25 oz) sliced ripe olives, drained
• 1/2 cup finely shredded sharp Cheddar cheese (2 oz)
• 1/4 cup coarsely chopped fresh cilantro
• 12 large leaves Bibb lettuce, rinsed, patted dry with paper towels

Description

Wrap Up Traditional Taco Fillings In A Lettuce Leaf For A Handheld Taco Salad.

Betty Crocker