Ingredients:
- 8 to 12 oz. Mozzarella cheese, shredded
- Grated Parmesan cheese
- Flour or corn tortillas
Italian taco meat:
- 1 lb. extra lean ground beef
- 1/4 lb ground Italian sausage, mild or hot
- 1 Tablespoon olive oil
- 1/4 teaspoon Lawry’s seasoned salt
- 1/2 teaspoon freshly ground black pepper
- 1 Tablespoon dry oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 8 oz. can tomato sauce
Salad topping:
- 2 Romaine lettuce hearts, chopped
- 1 large, ripe tomato, chopped
- 1/4 cup extra virgin olive oil
- 2 Tablespoons lemon juice OR white balsamic vinegar
- 1 large garlic clove, minced
- 1/3 cup red onion, chopped
- 1 Tablespoon dry oregano
- 1/4 cup fresh basil leaves, chopped
- sea salt, to taste
- freshly ground black pepper, to taste
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Add ground meat to pan breaking apart, along with the seasoned salt, pepper, oregano, garlic powder, and onion powder. Cook, stirring frequently, until meat is almost done. Add the tomato sauce and cook, stirring frequently until the sauce reduces and thickens, and the meat is cooked all the way through. Remove from heat and cover to keep warm.
2. In a small bowl mix together olive oil, lemon juice and garlic. Mix well.
3. Place all remaining salad topping ingredients in a large mixing bowl, top with olive oil mixture and toss until well combined.
4. To assemble place a generous amount of the shredded Mozzarella cheese on each (approximately 1/4 cup on each.) Top cheese with some of the hot taco meat, followed by a mound of the Italian salad topping. Garnish with Parmesan cheese.
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