Taco Salad

Taco Salad

1 lb ground beef, seasoned with salt & pepper and scramble fried

1 head romaine lettuce, chopped

5 green onions, sliced

4 Roma tomatoes, diced

2 cups old cheddar cheeses, shredded or cubed

1 bag of taco chips, crushed

1 bottle Catalina dressing

4 soft taco shells

Olive oil

Crushed sea salt

Mix salad ingrediants well, add the dressing when you are ready to serve. 

To make taco bowls, brush soft taco shells with olive oil and sprinkle with sea salt on both sides. Place in taco bowl cups or on an inverted muffin pan and bake in a 375 degree oven for 10  - 15 minutes. 

Remove from oven, cool,then fill with taco salad above and serve with sour cream and salsa sides.