- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 minutes
- Yield: 4 servings
INGREDIENTS
- Prepared Ground Beef Taco Meat
- 4 large flour tortillas
- 2 small corn tortillas to make homemade corn chips, or store-bought corn chips of your choice
- Enough peanut or corn oil to fill a wok (or similar-shaped pan with high sides) about ¾ full. (See note in instructions).
- Chopped Romaine, Iceberg or Boston lettuce, about 2 cups per salad
- 1 cup shredded yellow cheddar cheese
- 1 cup shredded jack cheese
- 1 cup diced tomato
- Fresh sliced avocado
- Catalina dressing
INSTRUCTIONS
- Prepare the ground beef taco meat for this dish and keep warm.
- Heat the oil in a wok or similar size pan with high sides to 350 degrees. (Note: The oil needs to be deep enough to fry the large tortilla shell so that it is completely submerged while cooking.)
- With a small spider strainer
, press flour tortilla down into the hot oil and hold in place while it cooks into a bowl shape. Let hot oil fill bowl of tortilla shell so inside cooks. If rim of bowl did not get browned, flip bowl over in the oil and allow the rim to cook for a few seconds until browned. Carefully remove from the oil using tongs and drain on paper towels until completely cool. Repeat for remaining tortillas.
- Slice corn tortilla circles into small strips and fry in hot oil until crisp and golden. Remove to paper towels and immediately sprinkle with salt. Set aside. (Optional – top your taco salad with store bought corn chips.)
- Place a tortilla bowl on a plate and fill with lettuce of your choice. Top with warm taco beef, then shredded cheese and diced tomato. Repeat for all portions. Then top each salad with avocado slices and Catalina dressing.
- Finally finish by topping with corn chips and serve immediately
source familyfeast
