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In this episode of Carolina Chefs, sponsored by DCS by Fisher & Paykel, Brian Farmer from Beef O' Brady's prepares beefy taco salad.

Beefy Taco Salad

1 each Prepped Tortilla Shell
1 each Philly Steak Portion
2 tsp. Taco Seasoning
3oz
Beef 'O' Brady's Chili
2oz Queso Dip
6oz Shredded Lettuce
2oz Sliced Black Olives
2oz Diced Tomatoes
2oz Shredded Cheddar/Jack Cheese
3 each Raw Red Onion Rings
4oz Ranch Dressing

Sprinkle both sides of the Philly steak portion with the 2 tsp. of taco seasoning. Place the Philly steak portion on the 375* F side of the grill. Using 2 spatulas, pull and shred the Philly steak portion cooking for approximately 2-3 minutes until all visible pink is gone from the Philly steak and it reaches 155* F. Ladle the 3oz chili into the bottom of the tortilla shell. Ladle the 2oz queso dip on top of the chili. Mound the 6oz of shredded lettuce into the tortilla shell on top of two prev. ingredients. Transfer the cooked Philly meat on top of the lettuce.

Sprinkle the following ingredients in order over the meat:

2oz black olives
2oz diced tomatoes
2oz shredded cheddar/jack cheese
Arrange the red onion rings overlapping on top of the salad.