Taco Salad - Cassies

9
Cassie *

By
@1lovetocook1x

Tonight I wanted to fix something that didn't heat up the house...so I got out my trusty deep fryer and made taco shells...then all I had to do was make the filling...there wasn't a crumb left on my Husbands plate!

Enjoy!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
15 Min
Cook:
10 Min
Method:
Stove Top

Ingredients

  • 1 lb
    ground beef
  • 1/2 c
    onion, chopped
  • 1/2 c
    red or green bell pepper or jalapeno - chopped
  • 2 clove
    garlic, minced
  • 2 tsp
    chili powder
  • 1 tsp
    ground cumin
  • 1/2 tsp
    garlic powder
  • red
    pepper flakes - optional
  • salt
    & pepper to taste
  • 1 - 15 oz
    can kidney beans or pintos - rinsed and drained
  • 1/4 - 1/2 c
    frozen corn, thawed
  • 3 Tbsp
    taco sauce
  • 1/2 c
    dressing below - or can use another french dressing
  • lettuce
    shredded
  • 4 - 6 large
    flour tortilla's
  • shredded
    cheddar cheese
  • oil
    for frying tortilla's
  • ·
    toppings of your choice, such as green onions, sour cream, black olive slices, sliced jalapeno's, taco sauce, chopped tomato
  • DRESSING I USE FOR MEAT

  • 2/3 c
    oil
  • 1/2 c
    ketchup
  • 2 Tbsp
    white wine vinegar
  • 1 Tbsp
    sugar
  • 1 tsp
    paprika
  • 1/2 tsp
    dry mustard

How to Make Taco Salad - Cassies

Step-by-Step

  1. Mix ingredients for dressing. Set aside...this can also be used for salads. Or you can use another french dressing.
  2. To make your tortilla bowls. Heat at least 3 inches of oil in a deep fryer or in a heavy saucepan to 375 Degree F.
    When at right temp...place tortilla in oil...leave this sit for about 10 seconds. Now, with a metal ladle, press the center of tortilla and fry for 1 - 2 minutes, until golden. Drain on paper towels. Repeat for however many bowls are needed.
  3. In a medium skillet, brown beef with onions, garlic and peppers, over medium high heat. When meat is no longer pink and vegetables are tender. Drain.
  4. Now, add seasonings, beans, corn, taco sauce and 1/2 cup of dressing. Reduce heat to medium and simmer for about 5 minutes as flavors blend. Stirring frequently. Taste and see if you desire more seasonings.
  5. Divide lettuce between bowls, depends on how many salads you are making as to how much lettuce is needed.

    Top each bowl of lettuce with desired amount of meat mixture and sprinkle with shredded cheese. Top with your favorite toppings.

    Enjoy!

Printable Recipe Card

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