Salad Taco Krim

Instructions

1. Preheat oven to 425 degrees Fahrenheit. Brush or spray both sides of each 4 (10-inch) flour tortillas with 1 tablespoon olive oil. Place torillas inside oven safe bowls to create the shape you desire.
2. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.
3. In a medium sized skillet over medium heat add 1 pound lean ground beef. Cook and crumble 3-4 minutes until it is brown and cooked through. Add 1 (1-ounce) packet taco seasoning and 1 (8-ounce) can tomato sauce and allow to cook down until it's your desired consistency. Drain excess sauce.
4. In a large bowl mix together 2 large chopped romaine hearts, ground beef, 1 (16-ounce) can black beans, 2 (2.25-ounce) can sliced black olives, 1 cup shredded Mexican blend cheese, 1 diced large red onion, ¼ cup chopped fresh cilantro,1 (4-ounce) can drained green chiles, 1 pint chopped grape tomatoes, and ½ (5-ounce) package nacho chips . Toss to combine.
5. In a small container stir together the ½ cup salsa and ¾ cup creamy ranch dressing. Pour over the salad and toss to coat. Enjoy!