INGREDIENTS

1 large burrito sized tortilla
1 crunchy taco shell or tostada shell
2 tbsp sour cream or greek yogurt
2-3 tbsp shredded cheese or queso
Handful of shredded romaine
Handful of chopped tomato
1 small taco tortilla

 

For the meat:

1 serving ground beef or sausage crumbles
2 tsp taco seasoning
1 tbsp Pompeian Smooth Extra Virgin Olive Oil

 

For the dip:

1 tbsp Pompeian Smooth Extra Virgin Olive Oil
1/2 cup half and half
1 1/2 cups mixed cheese of choice
1 can diced green chilies
1/4 tsp chili powder (optional)

 

PREPARATION

  1. To cook the meat, add the olive oil to a pan over medium heat. Add the meat and
    seasoning. Cook until done.
  2. Lay out a large tortilla. Add the cheese, then the meat, then the crunchy shell. Top the shell
    with the sour cream or greek yogurt, shredded lettuce, and tomato. Place the small taco
    tortilla on top.
  3. Wrap up the tortilla.
  4. Heat 1/2 tablespoon of extra virgin olive oil on your pan. Place the wrap fold side down and
    allow to cook a minute or two until golden. Flip and let cook another minute or two until
    crispy to your liking. Remove them wrap to a plate.
  5. To make the queso, add the cream, chilies, and half of the cheese to a small sauce pan
    over low heat. Whisk frequently, until the cheese melts. Then stir in the remaining cheese
    and optional seasoning.
  6. If you want your dip thinner, add a splash more milk. If you want it thicker and stringy, add a
    little extra cheese or cook a few minutes longer. Serve immediately!

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