| SAN ANTONIO TACO SALAD |
|
|
|
Prep time: 5 minutes Cook time: 25 minutes 4 to 6 servingsCRISCO 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 cup salsa 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 and additional salsa Heat 3 inches Crisco Oil to 365ºF 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. *Or your favorite Crisco Oil |
