1poundwarm shredded meat ( brisketpork or chicken)
Heat the oven to 350. Place the taco shells on a baking sheet and bake until crisp, about 8 minutes. Break each one in half and set aside.
In a sauce pan, heat 1 tablespoon of oil over medium heat. Add the beans, salsa, and a ¼ t. of salt to the pan. Using a potato masher, stir and mash the beans for about 5 minutes. Set aside.
In a small bowl, whisk together the vinegar, remaining salt, mustard, pepper, and chili powder. Add in the remaining oil and whisk until the dressing looks creamy. Stir in the cilantro.
Spread a spoonful of bean mixture on each taco shell half and place 4 on each plate. Top with layers of lettuce, tomatoes, onion, corn, meat, cheese, olives, and avocado. Drizzle each salad with dressing and serve!