INGREDIENTS

• 4 10 inch flour tortillas
• Olive Oil divided
• 1 lb lean ground beef
• 1 ounce taco seasoning 
• 8 ounces tomato sauce
• 2 large romaine hearts chopped/shredded (or 1 large head iceberg lettuce)
• 16 ounces black beans
• 5 ounces sliced black olives
• 1 cup shredded Mexican blend cheese
• 1 red onion diced
• 1/4 cup fresh cilantro chopped
• 4 ounces green chiles, drained
• 1 pint grape tomatoes chopped
• 5 ounces nacho cheese chips such as Doritos
• 1/2 cup thin salsa 
• 3/4 cup creamy ranch 

INSTRUCTIONS

1. Preheat oven to 425F. Brush or spray both sides of each tortilla with olive oil. Place torillas inside oven safe bowls to create the shape you desire. Bake for 10-15 minutes until crisp. Remove from oven and let cool completely. Set aside.
2. In a dutch oven over medium heat, heat 1 tbsp olive oil and add beef. Crumble as it cooks. Add taco seasoning and tomato sauce and allow to cook down until it’s your desired consistency. Drain excess sauce.
3. In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, cilantro, tomatoes, and chips. Toss to combine.
4. In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.
5. Enjoy!

Source: The Cookie Rookie

The post Taco Salad Bowls appeared first on All You Can Eat.

INGREDIENTS

• 1 tbsp olive oil
• 1/2 onion, diced
• 1 lb. chicken thighs, cut into bite-size pieces
• 1 taco seasoning packet
• 1 (14oz) can diced tomatoes
• 1 (11oz) can Mexicorn – (corn and pepper blend), drained
• 3/4 cup long grain white rice (I use Jasmine)
• 2 cups chicken broth
• 6 oz. shredded colby jack cheese
• Nacho Cheese flavored Dorito chips

Taco Toppings:

• sour cream, tomatoes, diced avocado, black olives, cilantro, etc.

INSTRUCTIONS

1. Heat the olive oil in a large skillet over medium high heat. Cook the onion and chicken pieces in the oil until the chicken is browned and the onion is tender, about 5 minutes.
2. Stir in the taco seasoning, diced tomatoes (undrained), mexicorn, white rice and chicken broth. Bring to a boil, reduce heat and simmer, covered for 20 minutes (or until rice is cooked through), stirring halfway.
3. Top with cheese and cover for 2 to 3 minutes or until cheese melts. Remove from heat and top with Nacho Cheese Doritos and additional taco toppings as desired. Enjoy!

Source: I Wash You Dry

The post Mexican Chicken Taco Skillet appeared first on All You Can Eat.

How much is too much for a taco?

The post What Makes This Taco Cost $25,000?!?! appeared first on All You Can Eat.