Taco Salad

Today, begin this week's theme of stuff you can make with our super-duper all-purpose meat sauce (see Saturday's post). We start out with a great Mexican-American favorite: Taco Salad

Ingredients

• 5 cups (about half a batch) of Saturday's (12/20/08) meat sauce, thawed (or freshly made!)
• 1 packet (1 ounce) taco seasoning mix
  
• 6 tortillas (flour or corn), 8-1o inches across (or whatever tortillas you have lying around!)
• 1 head shredded iceberg or romaine lettuce
• Toppings (any or all of the following, as you like them)
  
  • diced onion
  • fresh tomato, chopped
    
  • sliced jalapenos
  • sliced olives
  • corn
  • crumbled corn chips
    
  • beans, regular or refried
    
  • shredded cheddar or Mexican blend cheese
  • sour cream, ranch dressing, or queso dip

Directions
Mix sauce and seasoning in a medium saucepan and simmer over medium heat for 10 minutes. Meanwhile, lightly toast each tortilla over medium-high heat in a dry skillet or saute pan until they just start to become brown and crispy. Put each tortilla in a wide, shallow bowl or dinner plate. Add lettuce, seasoned sauce, and whatever toppings you like.