Tuesday Twister Taco Salad

This post is a part of Tuesday Twister at GNOWFGLINS.

Today I am going to share with you a quick and easy dinner.  Salad meals are great for light summer dinners and a great way of getting everyone to eat more greens.  It's also very frugal when you use greens as the base &  the meat as a "garnish" (stretched even farther by using beans too).  For this recipe I used up some leftover meats: chicken pulled from the bones after making bone broth, and meat pulled from a couple of ribs left from dinner the other night.  I combined them with the salsa 24 hours ahead of time to really get the flavor in there.
For tortillas I'm trying out Ezekiel Sprouted Grain Tortillas (since I'm not making tortillas anymore)!  They worked good for this recipe at least!

Taco Salad
2 tortillas (for 4 people)
olive oil
salt
mixed salad greens, spinach, snow peas, etc.
shredded cheese
1 c. meat
1 c. beans (pinto)
1/2  c. salsa
green onions
salad dressing
optional: tomatoes (we don't eat them), avocado, olives, etc.

Pre-heat oven (or toaster oven) to 425 (or broil).  Coat tortillas lightly with olive oil & sprinkle with salt.  Cut or tear into strips & place on cookie sheet.  Bake for about 10 minutes (less if broiling)- check & pull out once they are browned & crisp.  Cool.

Place meat, beans and salsa (if not already combined) in a pot and warm on the stove, stir occasionally.  Arrange greens on plates.  Sprinkle cheese on top.  Drop hot meat by spoonfuls onto the cheese (to lightly melt it).  Lightly spoon salad dressing all over the salad.  Snip green onions on top, and any optional ingredients.  Take cooled tortillas & crumble all over the salads.

Hope you enjoy!
Lisa