Copycat recipe of Texas Style Taco Salad at El Burrito

Ingredients

• 4 large flour tortillas (10-12 inch)
• Vegetable oil (for frying)
• 1 lb Skirt steak or Flank steak, sliced thin
• 1 lb Chicken breast, sliced thin
• 1/2 lb Large shrimp, peeled and deveined
• 2 Bell peppers (red and green), sliced
• 1 large White onion, sliced
• 2 Tomatoes, roughly chopped (for the sauté)
• 1 can (16 oz) Refried beans, warmed
• 1 head Iceberg lettuce, shredded
• 1 cup Pico de Gallo (fresh tomato, red onion, cilantro, lime juice)
• 1 cup Monterey Jack cheese, shredded
• 1/2 cup Sour cream
• 2 tbsp Fort Worth Select Blend