Taco Salad Recipe

🧂 Ingredients

• ½ cup + 4 tablespoons avocado oil
• 4 extra large flour tortillas
• 8 corn tortillas
• 1 pound ground beef
• 2 tablespoons taco seasoning
• 1 head romaine lettuce

  cut into bite-size pieces
• 2 thinly sliced green onions
• 1 peeled

  small diced small red onion
• 1 peeled

  cored, medium diced avocado
• 1 cup cherry tomatoes

  sliced in half
• 15- ounce can drained black beans
• 15- ounce can drained corn
• 1 cup shredded Mexican-blend cheese
• ½ cup sour cream
• Chipotle ranch dressing

Instructions

• 1 Add 1 to 2 tablespoons of avocado oil to a large non-stick skillet over medium
  heat.
• 2 Next, add in a flour tortilla and cook for 30 to 45 seconds per side or until
  dark brown spots form.
• 3 Immediately transfer it to a small to medium-sized oven-safe bowl and press down
  in the center using a drinking glass to mold it into a bowl-like shape. Repeat
  the process with 3 more flour tortillas. Ensure the flour tortillas are in the
  bowls and on a sheet tray, and bake in the oven on a middle rack at 350° for 14
  to 15 minutes or until lightly browned and crisp. Set aside to cool.
• 4 Cut the corn tortillas into thick strips.
• 5 Add about ½ cup of avocado oil to a medium or large-sized non-stick skillet over
  low to medium heat.
• 6 Fry the corn tortilla strips in batches for 30 to 45 seconds or just until
  crisp.
• 7 Let them drain on paper towels to get rid of any excess oil.
• 8 Add the ground beef to a large non-stick skillet over medium-high heat and
  immediately flatten it out. After 30 seconds of frying, sprinkle 2 to 3
  tablespoons of the taco seasoning and mix it in.
• 9 Break up the ground beef into bite-size pieces and cook until they are browned
  and cooked throughout. Set it to the side.
• 10 Prepare the lettuce and vegetables.
• 11 Fill the cooled flour tortilla bowl with lettuce, ground beef, and desired
  vegetable toppings and cheese.
• 12 Add on your desired dressing and serve.

Nutrition Info