Haystacks Recipe - The Best Taco Salad Recipe Ever!
  • (8) Corn Tortillas, halved then cut crosswise into ¼ inch strips
  • (2) TBSP Extra Virgin Olive Oil
  • (2) Cans (15 oz ea) pinto beans, rinsed
  • (1½) Cups jarred mild salsa
  • (1/2) Head Romain Lettuce, shredded
  • (1) Cup Shredded Monterrey Jack Cheese
  • (1/4) cup black olives, sliced
  • (1 lb) browned and drained ground beef
  1. Brown and drain meat, set aside
  2. Preheat oven to 400 degrees. In a large bowl toss the tortilla strips with the Extra Virgin Olive Oil, season with salt and pepper. Arrange a single layer on two baking sheets and bake, switching and rotating the pans half way through the baking time until crisp, 8 - 10 minutes; let cool.
  3. Meanwhile, in a medium saucepan, combine the beans and 1 cup salsa; bring to simmer over high heat. Lower the heat to medium and cook, stirring until thickened, about 5 minutes.
  4. Divide the lettuce among 4 plates and top with the mean mixture, meat, cheese, tortilla strips, sour cream, olives, and remaining salsa.
  5. Enjoy!
Recipe by Katie Talks Carolina at http://katietalkscarolina.com/haystacks-recipe-the-best-taco-salad-recipe-ever/