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Taco salad

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Ingredients/Components

sour cream - 1 item
water - 1/2 c
vegetable oil - 1 item
small tomato, chopped - 1 item
ground beef - 1/2 lb
shredded Cheddar cheese - 1 item
chopped green onions - 2 Tbsp
taco seasoning mix - 2 Tbsp
ripe olives, sliced - 1/4 c
sliced ripe olives - 1 item
medium head iceberg lettuce, shredded - 1/2 item
Garnishes: chopped tomatoes
9-inch flour tortillas - 2 item
small avocado, sliced - 1 item

How to make taco salad:

Garnishes: chopped tomatoes shredded Cheddar cheese sliced ripe olives sour cream Cut tortillas into sunburst design using scissors. Pour oil to a depth of 3 inches into a medium saucepan 1 to 1 1/2 inches smaller than the diameter of the tortilla; heat to 375°. Push tortilla into oil, using a ladle, and press down in center. Cook 45 to 60 seconds or until golden brown. Drain. Cook beef in a skillet until meat is browned, stirring to crumble; drain.

Return meat to skillet; add water and taco seasoning. Simmer mixture 10 minutes. Stir in onions. Layer half each of lettuce, chopped tomatoes, 1/4 cup sliced olives and avocado on serving plates. Fill tortillas with meat mixture and place on top of salads. Garnish, if desired. Serve with picante sauce. Yield: 2 servings.

Recipe categories: Salads, Main dish, Beans.

Rating:

3.2

Average rating: 3.2, total votes: 6

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