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San Antonio Taco Salad

By: Crisco® Olive Oil

"Try this surprisingly simple technique to turn a simple tortilla into a dramatic, edible salad bowl."

Rate/Review | Read Reviews (33)

Servings (Help)

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Original Recipe Yield 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

Directions

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.