| INDIVIDUAL TACO SALADS |
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4-6 servings1/3 cup French Dressing CRISCO Oil for frying Four to six 8-inch flour tortillas 1 pound ground beef 1/4 cup chopped onion 1 can (15-1/2 ounces) kidney beans, rinsed and drained 1-1/2 teaspoons chili powder 1 teaspoon cumin 1/2 teaspoon salt 1/8 teaspoons pepper 4 to 6 cups shredded lettuce 1 cup shredded Cheddar Cheese (about 4 ounces) Prepare French Dressing as directed. Cover and refrigerate. Heat 3 inches Crisco Oil in deep-fryer or heavy saucepan to 375ºF. Place 1 tortilla in oil. Let float 5 to 10 seconds. Press center of tortilla into oil with metal ladle (tortilla will form a bowl shape). While pressing with metal ladle, fry 1 to 2 minutes longer, or until golden brown. Drain on paper towels. Repeat with remaining tortillas. Combine ground beef and onion in large skillet. Brown over medium-high heat. Drain. Add beans, chili powder, cumin, salt and pepper. Cook over moderate heat, stirring constantly, 5 minutes, or until flavors are blended. Stir in 1/3 cup French Dressing. Divide shredded lettuce equally among fried tortillas. Top with meat mixture. Sprinkle with Cheddar cheese. Serve with dairy sour cream, chopped tomato, chopped black olives or taco sauce, if desired. |
