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San Antonio Taco Salad




Source of Recipe


the web


List of Ingredients




CRISCO® Corn Oil* for deep frying
4- to 6-inch flour tortillas
1 pound ground beef or ground turkey
1/2 medium onion, finely chopped
1 can (15-1/2 ounces) kidney beans, rinsed and drained
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1/8 teaspoon pepper
4- to 6-cups shredded iceberg lettuce
1 cup shredded cheddar cheese (4 ounces)

Optional Garnish:
Sour cream
Chopped tomato
Sliced black olives
Salsa

Recipe



Heat 3 inches CRISCO Oil to 365°F in deep fryer or deep saucepan. Place one tortilla in oil. Let float 5 seconds. Press center of tortilla into oil with metal ladle to form bowl. Holding ladle in place, fry 1 to 2 minutes or until lightly golden brown. Drain on paper towel. Repeat with remaining tortillas.

Brown ground meat and onion in a large heavy skillet over medium-high heat, then drain. Add salsa, beans, chili powder, cumin, salt, and pepper. Cook over medium heat, stirring frequently, for 5 minutes. Divide lettuce equally between tortilla bowls. Top with meat mixture. Sprinkle with cheese. Top with desired garnishes and serve.

* Or your favorite CRISCO Oil