A taco salad with tomatoes, cheddar cheese, kidney beans and black olives with your choice of ground beef or grilled chicken. Served with flour chips and choice of dressing.

In a skillet over medium heat, cook 1 lb of ground beef until browned, about 7-10 minutes. If using grilled chicken, grill until cooked through and then chop into bite-sized pieces.

Cook the Protein

In a large mixing bowl, combine 1 cup of drained kidney beans, 1 cup of diced tomatoes, 1 cup of shredded cheddar cheese, and 1 cup of sliced black olives with 2 cups of shredded lettuce.

Prepare the Salad Ingredients

Once the meat is cooked, add it to the mixing bowl and gently toss to combine all ingredients together.

Add the Protein

In a deep frying pan, heat 1 cup of vegetable oil over medium-high heat until shimmering.

Heat the Oil

Cut the flour tortillas into triangles. Fry them in the hot oil for about 2-3 minutes per side or until golden brown and crispy. Remove from oil and drain on paper towels.

Fry the Flour Tortillas

Spoon the taco salad mixture onto serving plates.

Plate the Salad

Serve the crispy flour chips on the side of the salad.

Add Flour Chips

Drizzle 1 cup of ranch dressing or your choice of dressing over the salad or serve it on the side.

carnivale salad

Recipe information

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