2large romaine heartschopped/shredded (or 1 large head iceberg lettuce)
116 ounce can black beans
22 1/4 ounce can sliced black olives
1cupshredded Mexican blend cheese
1large red oniondiced
1(4 ounce) can green chilesdrained
1/2package5 ounceNacho chips (such as doritos
3/4cupcreamy dressingyou can use ranch, thousand island, avocado lime, whatever you love!
Preheat oven to 425. 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.
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.
In a large bowl mix together the lettuce, beef, beans, olives, cheese, onion, chiles, cilantro, tomatoes, and chips. Toss to combine.
In a small container stir together the dressing and salsa. Pour over the salad and toss to coat.