Taco Salad Deluxe
Recipe - Monticello
Taco Salad Deluxe
Prep Time20 Minutes
Servings4
Cook Time10 Minutes
Ingredients
Vegetable oil for frying
4 large flour tortillas
1 cup sour cream
1/2 cup jarred salsa
1 tsp vegetable oil
1 lb lean ground beef
1/2 cup chopped onion
2 cloves garlic, finely chopped
1/2 cup tomato sauce
1 tbsp chili powder
3/4 tsp cumin
1/2 tsp oregano
1/2 tsp salt
1 can (15 oz.) refried beans, warmed
10 cups chopped romaine lettuce
Topping options: shredded Cheddar, halved cherry tomatoes, chopped red onion, sliced black olives, cooked corn kernels, pickled or fresh jalapeno slices, chopped avocado, guacamole, sour cream, salsa crushed tortilla or corn chips
Directions
- Fill a large, heavy skillet with 1-inch-deep oil over medium heat; heat to 350°F.
- Fry one tortilla at a time in hot oil. Cook for about 15 seconds until lightly browned. Flip over and fold in half, holding in place with tongs until brown and crispy, about 15 seconds on each side. Drain on paper towels.
- In a medium bowl, whisk together the sour cream and salsa. Set the dressing aside.
- In a medium nonstick skillet. Heat 1 teaspoon oil over medium heat. Add the ground beef, onion and garlic and cook, breaking up clumps with the back of a wooden spoon, until no longer pink, about 5 to 7 minutes. Add the tomato sauce, chili powder, cumin, oregano and salt and continue to cook, stirring frequently, for another 1 to 2 minutes, or until liquid has thickened. Remove from heat.
- Place shells onto serving plates and fill with beans, meat, lettuce, and toppings, as desired.
20 minutes
Prep Time
10 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Essential Everyday Vegetable Oil, Pure, 24 Ounce
Mission Flour Tortillas, Soft Taco, 10 Each
Essential Everyday Sour Cream, 8 Ounce
Tostitos Chunky Salsa, Medium, 15.5 Ounce
Essential Everyday Vegetable Oil, Pure, 24 Ounce
Cub 80% Lean Ground Chuck, 1 Pound
Produce Yellow Onions, 0.75 Pound
Fresh Bulk Garlic, 0.15 Pound
Hunt's Tomato Sauce, 15 Ounce
$0.99 each
With My Cub Rewards
Essential Everyday Chili Powder, 2.5 Ounce
Essential Everyday Cumin, Ground, 2 Ounce
Essential Everyday Oregano Leaves, 0.75 Ounce
Essential Everyday Salt, Plain, 26 Ounce
Old El Paso Refried Beans, Traditional, 16 Ounce
Dole Romaine, Chopped, 32 Ounce
Not Available
Directions
- Fill a large, heavy skillet with 1-inch-deep oil over medium heat; heat to 350°F.
- Fry one tortilla at a time in hot oil. Cook for about 15 seconds until lightly browned. Flip over and fold in half, holding in place with tongs until brown and crispy, about 15 seconds on each side. Drain on paper towels.
- In a medium bowl, whisk together the sour cream and salsa. Set the dressing aside.
- In a medium nonstick skillet. Heat 1 teaspoon oil over medium heat. Add the ground beef, onion and garlic and cook, breaking up clumps with the back of a wooden spoon, until no longer pink, about 5 to 7 minutes. Add the tomato sauce, chili powder, cumin, oregano and salt and continue to cook, stirring frequently, for another 1 to 2 minutes, or until liquid has thickened. Remove from heat.
- Place shells onto serving plates and fill with beans, meat, lettuce, and toppings, as desired.