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San Antonio Taco Salad recipe
    4 servings

Ingredients:

  • CRISCO® Corn Oil* for deep frying
  • 4 (6 inch) flour tortillas
  • 1 pound ground beef or ground turkey
  • 1/2 medium onion, finely chopped
  • 1 cup salsa
  • 1 (15.25 ounce) can kidney beans
  • 2 teaspoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups shredded iceberg lettuce
  • 1 cup shredded Cheddar cheese
  • Optional garnish: sour cream, chopped tomato, sliced black olives and additional salsa

    Instructions:

  • Heat 3 inches CRISCO® Oil to 365 degrees 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 - 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; 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; serve.



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