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Ingredients

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Directions

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  • Heat oven to 425°F.

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  • Mix lime juice, jalapeno, 1/4 teaspoon chili powder, 1/4 teaspoon salt, 1/4 teaspoon pepper, pepper sauce, oil, onion and cumin in bowl. Pour half into large skillet.

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  • Whisk sour cream and sugar into remaining lime-juice mixture. Slice avocado in half; seed; scoop out half of flesh; mash into sour cream dressing until smooth. Chop other half of avocado; reserve.

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  • Cut 4 tortillas in half; cut in 1/4-inch-wide strips; place on baking sheet. Coat with cooking spray. Mix remaining chili powder, salt and pepper in cup. Sprinkle over strips.

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  • Bake in 425°F oven 8 minutes or until crisp.

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  • Simmer lime-juice mixture in skillet until heated through. Add beef; cook 6 minutes, until no longer brown. Add corn; heat through.

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  • Mix lettuce, cheese and tomatoes in bowl. Add tortilla crisps and chopped avocado. Top with beef-corn mixture. Add dressing. Serve with warmed tortillas.

Nutrition Facts

479 calories; 29 g total fat; 9 g saturated fat; 65 mg cholesterol; 500 mg sodium. 41 g carbohydrates; 6 g fiber; 23 g protein;

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