Taco Salad DeluxeTaco Salad Deluxe
Taco Salad Deluxe
Taco Salad Deluxe
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Recipe - Lyndale Liquor
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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
  1. Fill a large, heavy skillet with 1-inch-deep oil over medium heat; heat to 350°F.
  2. 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.
  3. In a medium bowl, whisk together the sour cream and salsa. Set the dressing aside.
  4. 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.
  5. 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
Vegetable oil for frying
Not Available
4 large flour tortillas
Not Available
1 cup sour cream
Not Available
1/2 cup jarred salsa
Not Available
1 tsp vegetable oil
Not Available
1 lb lean ground beef
Not Available
1/2 cup chopped onion
Not Available
2 cloves garlic, finely chopped
Not Available
1/2 cup tomato sauce
Not Available
1 tbsp chili powder
Not Available
3/4 tsp cumin
Not Available
1/2 tsp oregano
Not Available
1/2 tsp salt
Not Available
1 can (15 oz.) refried beans, warmed
Not Available
10 cups chopped romaine lettuce
Not Available
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
Not Available

Directions

  1. Fill a large, heavy skillet with 1-inch-deep oil over medium heat; heat to 350°F.
  2. 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.
  3. In a medium bowl, whisk together the sour cream and salsa. Set the dressing aside.
  4. 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.
  5. Place shells onto serving plates and fill with beans, meat, lettuce, and toppings, as desired.