In a Dutch oven, cook the beef over medium heat until no longer pink; drain. Stir in the taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. In a large mixing bowl, beat the cream cheese, milk and dressing mixes until blended. Spread over two 14 inch plates. Layer with beef mixture, chilies, onions, romaine, cheese and tomatoes. Drizzle with barbecue sauce. Arrange some tortilla chips around the edge; serve with remaining chips.
By Robin from Washington, IA
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