• 2 heads Romaine Lettuce, cut into pieces
• 1 cup cherry tomatoes, cut in half
• 1 cup con kernels
• 1 cup grated cheddar cheese
• 1 avocado, peeled and sliced
• 1 cup sliced black olives (I used Don Elena)
• 1 – 11/2 cup leftover beef taco
• 1 cup Ritz Toasted Corn Chips for Serving
• lime wedges
• dressing of choice, OR

Creamy Garlic Dressing

• 1 cup sour cream
• 6 cloves garlic chopped finely
• ½ cup shredded cheddar cheese
• 2 tbsp lemon juice or calamansi juice
• salt and pepper to taste