Wayne's Official Taco Salad

Fancy Taco Salad Bowls
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2 12" flour tortillas
1 lb. beef (any of your personal choice cuts of steak), sliced thinly
1 cup sweet corn
2 cups sharp cheddar cheese, shredded
2 heaping tablespoons of sour cream
2 TBS fruit salsa (mango or peach recommended)
1 TBS taco seasoning
2 TBS lime juice
salt to taste
lots of lettuce, possibly 3 cups?

Start by putting flour tortillas into two separate oven-safe bowls. The size depends on how deep or wide you want your taco salad to be; I would generally recommend bowls that are 6" in diameter. Stuff the tortillas into the bowls, creating a bowl out of the tortilla. Shred the cheddar cheese into the base of the bowl. Stick into the oven on the lowest rack at a broil for about 4 minutes, or until the tips of the tortillas are brown and the tortillas are to your preferred crunchiness. Take out and let cool.

While the tortilla shells are cooking, thinly slice the steak and marinate in the lime juice, fruit juice and fruit salsa. This could even be done overnight, to add extra flavor. Sear the beef in a heavy skillet on high, continually pounding at the beef (to maintain a softer consistency) with your spatula. Once the juices have evaporated the beef will get a nice sticky crust quickly, so take it off the heat and pour the beef into the base of the finished taco shells.

Then add the sweet corn, followed by the heaping tablespoon of sour cream and topped with as much lettuce as you can fit (the lettuce tends to absorb the moisture and quickly compact itself). Add some additional salsa, if you'd like. Or you can add some real salad dressing.

Serves 2. Or 4.