Ingredients
4flour tortillas,10-inch
olive oil,divided
1lblean ground beef
1oztaco seasoning,(1 packet)
8oztomato sauce,(1 can)
2large romaine hearts,chopped or shredded, or 1 large head iceberg lettuce
16ozblack beans,(1 can)
2¼ozblack olives,(2 cans) sliced
1cupMexican blend cheese,shredded
1large red onion,diced
¼cupfresh cilantro,chopped
4ozgreen chilies,(1 can) drained
2cupsgrape tomatoes,chopped
5oznacho chips,(½ package) such as Doritos
½cupthin salsa
¾cupcreamy dressing
Preparation
Preheat oven to 425 degrees F. Brush or spray both sides of each tortilla with olive oil. Place torillas inside oven safe bowls to create the shape you desire. Bake for 10 to 15 minutes until crisp. Remove from oven and let cool completely. Set aside.
In a dutch oven over medium heat, heat 1 tablespoon olive oil and add beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it reaches desired consistency. Drain excess sauce.
In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, tomatoes, and chips. Toss to combine.
In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.
Enjoy!
