b'halloween taco dip saladINGREDIENTS DIRECTIONS3 (9-ounce) packages Fresh 1.Cook beef in a skillet over medium-high heat forExpress Hearts of Romaine 5 minutes or until no longer pink. Sprinkle withLettuce taco seasoning; mix well. Add water; cook for 21 pound ground beef minutes or until water is absorbed. Transfer to a1 (1-ounce) package taco bowl; cool to room temperature. Add cilantro;seasoning mix well.1/4 cup water 2.Evenly spread the refried beans into a 9-inch pie2 tablespoons minced cilantro plate; top with the seasoned ground beef and1 (16-ounce) can zesty salsa salsa. Drop the guacamole by the spoonful acrossflavored refried beans the top of the salsa, then carefully spread it to1 (16-ounce) jar thick and chunky make a smooth layer.salsa, medium or hot 3.Place the sour cream into a small resealable bag;2 cups guacamole cut off the corner. Pipe the sour cream to create a1/2 cup sour cream web pattern on top of the guacamole.1-1/2 cups shredded sharp 4.Put the pie plate in the center of a 15 x 18 inchescheddar cheese tray. Arrange Fresh Express Hearts of Romaine1 cup tomatoes chopped Lettuce around the pie plate. Top lettuce with1 (2.25-ounce) can sliced black cheddar cheese, tomatoes, and olives. Serve witholives drained tortilla chips.1 (14-ounce) package tortilla PREP TIME: 25MINUTESchips COOK TIME: 5 MINUTESSERVINGS:12'