Ingredients
- 2 Carb Balance Tortillas
- 1 Tablespoon Oil
- Pinch Salt
- 1 Lb Ground Beef
- 4 Tablespoons Taco Seasoning
- 1/2 Cup Water
- 1 Head Iceberg Lettuce – chopped
- Cherry Tomatoes – halved
- 1 Avocado – pitted, chopped
- Black Olives – sliced
- 1 Cup Shredded Cheddar Cheese
- Fresh Chopped Cilantro
- Dressing:
- 1 Cup Sour Cream
- 2 Tablespoons Salsa
- 1 Tablespoon Taco Seasoning
- 1 Tablespoon Dried Ranch Seasoning
Instructions
Tortilla Strips:
Preheat oven to 350ºF.
Cut tortillas into thin strips. Toss with oil then transfer to rimmed baking sheet. Sprinkle with salt.
Bake for 15 minutes, toss half way through.
Taco Beef:
Brown ground beef. Drain oil if needed then return to pan. Add taco season and water. Simmer until water evaporates and thickens to a saucy consistency.
Dressing:
Mix sour cream, salsa, taco seasoning and ranch seasoning. Add water 1 Tablespoons at a time to desired consistency.
Salads:
Plate chopped iceberg lettuce, tomatoes, avocado, olives, shredded cheese, cilantro, taco meat and tortilla strips. Top with dressing, toss and serve.
