Individual Taco Salads
Ingredients
- Crisco® Pure Canola Oil
- 4 to 6 (8-inch) flour tortillas
- 1 lb. ground beef
- 1/4 cup chopped onion
- 1 (15 1/2 oz.) can kidney beans
- 1 (1.25) pkg. taco seasoning mix
- 4 to 6 cups shredded lettuce
- 3/4 cup French dressing
- 1 cup shredded Cheddar cheese
- Sour cream, chopped tomato, chopped black olives or taco sauce
Directions
- Step 1
HEAT 3-inches oil in deep-fryer or heavy saucepan to 375ºF. Place 1 tortilla in oil. Let float 5 to 10 seconds. Press center of tortilla into oil with metal ladle so that tortilla forms a bowl shape. While pressing with metal ladle, fry 1 to 2 minutes longer, or until golden brown. Drain on paper towels. Repeat with remaining tortillas.
- Step 2
COMBINE ground beef and onion in large skillet. Brown over medium-high heat. Drain. Add beans and taco seasoning mix. Cook over moderate heat, stirring constantly, 5 minutes, or until flavors are blended.
- Step 3
DIVIDE shredded lettuce equally among fried tortillas. Top with meat mixture. Drizzle about 3 tablespoons French dressing over each salad. Sprinkle with Cheddar cheese. Serve with sour cream, chopped tomato, chopped black olives or taco sauce, if desired.
Serving size
(1/4 of recipe)
- Calories 940
- Calories from Fat560g
- Total Fat 63g
- Saturated Fat 17g
- Polyunsaturated Fat 0g
- Monounsaturated Fat 0g
- Cholesterol 110mg
- Sodium 1840mg
- Potassium 0mg
- Total Carbohydrates 55g
- Dietary Fiber 7g
- Sugars 14g
- Protein 39g
- Vitamin A 0%
- Vitamin C 0%
- Vitamin D 0%
- Calcium 0%
- Thiamin 0%
- Niacin 0%
- Zinc 0%
- Riboflavin 0%
- Iron 0%
*Percent Daily Values are based on a 2,000 calorie diet