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Creamy Taco Salad Bowl

Becky Hardin
  • 25 minutes
  • Serves 4

INGREDIENTS

4

10 inch flour tortillas

Olive Oil (divided)

1 lb

lean ground beef

1 oz

taco seasoning

8 oz

tomato sauce

2

large romaine hearts (chopped/shredded (or 1 large head iceberg lettuce))

16 oz

black beans

5 oz

sliced black olives

1 cup

shredded Mexican blend cheese

1

red onion (diced)

1/4 cup

fresh cilantro (chopped)

4 oz

green chiles, drained

1 pint

grape tomatoes (chopped)

5 oz

nacho cheese chips (such as doritos)

1/2 cup

thin salsa (store-bought or click for recipe)

3/4 cup

creamy ranch (store-bought or click for recipe)