San Antonio Taco Salad

10 min
25 min
6 servings

INGREDIENTS:

• Crisco® Pure Corn Oil, for frying
• 6 (8-inch) flour tortillas
• 1 pound ground beef
• OR 1 pound ground turkey
• 1/2 medium onion, finely chopped
• 1 cup salsa
• 1 (15 1/2 oz.) can kidney beans, rinsed and drained
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 6 cups shredded iceberg lettuce
• 1 cup shredded cheddar cheese
• GARNISHES
• Sour cream, chopped tomato, sliced black olives and additional salsa (optional)

PREPARATION DIRECTIONS:

1. 1.
   HEAT 3 inches oil to 365°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 to 2 minutes, or until lightly golden brown.


2. 2.
   DRAIN on paper towel. Repeat with remaining tortillas.


3. 3.
   BROWN ground meat and onion in heavy skillet over medium-high heat. Drain. Add salsa, beans, chili powder, cumin, salt and pepper. Cook over medium heat, stirring frequently, 5 minutes.


4. 4.
   DIVIDE lettuce equally among tortilla bowls. Top with meat mixture. Sprinkle with cheese. Top with desired garnishes.