Prep Time 30 min
Cook Time 15 Min
Servings 4-6
Difficulty Easy

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