neat Mini Taco Salads

Directions

1. Using a 4-inch round cookie cutter, cut out two rounds from each corn tortilla.
2. Fill a frying pan with high heat oil, enough to submerge the tortilla rounds completely. Fry the tortilla rounds until they are browned and crisp, about 1 minute each. Place the tortilla crisps on paper towels to drain the oil. Add a pinch of salt to each. Let cool.
3. Prepare an entire package of neat Mexican Mix according to package instructions.
4. After you have browned the “meat” mixture, place it in a food processor and pulse 2-3 times until you have a texture similar to ground meat. Take the food processor bowl off. Add the almond oil and rub it into the “meat” mixture with your hands to make it moist. Season to taste with salt, pepper, and hot sauce.
5. Place tortilla crisps onto a serving platter. Top each tortilla with the following ingredients in the following order: shredded romaine lettuce, neat Mexican crumbles, pico de gallo, one black olive slice, one piece of diced avocado, and one whole cilantro leaf. Then plate and enjoy!