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Crispy Taco Si-Salad

Crispy Taco Si-Salad

Yield: 12 servings.

18 oz. Tyson(r) Beef Taco Meat, Fully Cooked
18 oz. iceberg lettuce, fresh, shredded
2 oz. cheddar cheese, shredded
6 Tbsp. ranch dressing, commercially prepared
6 Tbsp. salsa, commercially prepared
3 oz. Mexican Original(r) Red, Blue and White Tortilla Strips, deep-fried

Cover meat tightly and slack in cooler between 32¡F and 36¡F prior to use. Place bags in boiling water for 45 to 60 minutes or until internal temperature reaches 165¡F for 15 seconds. Keep warm about 140¡F.

To assemble single serving: Portion 11/2 oz. lettuce in container; top with 1-1/2 ounces taco meat, 1/2 Tbsp. each shredded cheese, ranch dressing and salsa. Garnish salad with 1/4 ounce tortilla strips.