


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.