The Most Unhealthy Taco Salad You've Ever Met

I know taco salads should be a shell with a bed of lettuce and a little garnish of meat and veggies on top but sometimes my body screams for some good ol' fashioned unhealthy Mexican food.  Here's my recipe, but you can alter it back to a more healthy version if you'd like.  The shells alone make it worth it to look at the recipe.

Taco Salad
*feeds 2-3

1 lb. Taco Meat

1 1/2 C. Nacho Cheese or Queso Dip (none of that Velveta crap)

Scary's Bean Dip

2 Tbsp. Cilantro

1 1/2 C. Lettuce (chopped)

Pepper Jack Cheese

2-3 Tortillas (burrito size)

Salsa to taste

1. Prep Scary's Salsa ahead of time or just use what you have on hand.
2. Start the Taco Meat and I recommend just throwing the Scary's Bean Dip in a pot, and we'll heat it up later.  Also put the nacho cheese in another pot to warm up later.
3. Set oven to 350°.
4. Spray both sides of torillas with non-stick pan spray (any brand) and put in oven safe bowl to shape.  (I use a wide mouth pasta type bowl)  Cook in bowls for 20-25 mins.  Cooking time varies depending on brand. Keep an eye on them!  Pull them out when golden brown but crispy.
5. While the taco meat is simmering, cook the bean dip.  When that reaches close to its soupy consistency, turn on the nacho cheese burner.
6. All stove top ingredients should finish close to the same time.  It doesn't have to be perfect.
7. As soon as the shells come out of the oven, sprinkle the pepper jack cheese on the bottom so it melts.
8. This is where you layer the goodness of a heart attack waiting to happen!  A little taco meat, then some beans, then some nacho cheese, then some more meat, and more beans.  Top with the cilantro, lettuce, and salsa.  Mix up and enjoy!