San Antonio Taco Salad Recipes

Steps:

• In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
• Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Steps:

• 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. Drain on paper towel. Repeat with remaining tortillas.
• In a large nonstick skillet over medium heat, cook the ground beef or turkey, onion and garlic in oil until meat is no longer pink. Stir in the chili powder, cumin, salsa, salt and pepper; cook over medium heat an additional 5 minutes. Remove from the heat; stir in cilantro.
• Divide lettuce equally among tortilla bowls. Top with meat mixture. Sprinkle with cheese. Top with desired garnishes.

Steps:

• In a large bowl, combine chopped romaine lettuce, avocado, plum tomatoes, tortilla chips, and salsa.
• Meanwhile, heat taco filling in a saucepan over low heat (or in the microwave). Divide lettuce mixture among four plates; serve with filling. Garnish with sour cream, shredded Monterey Jack cheese, and more salsa, if desired.

Steps:

• Heat 3 inches CRISCO® Oil to 365 degrees 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 - 2 minutes, or until lightly golden brown. Drain on paper towel. Repeat with remaining tortillas.
• Brown ground meat and onion in a large heavy skillet over medium-high heat; drain.
• Add salsa, beans, chili powder, cumin, salt and pepper. Cook over medium heat, stirring frequently, for 5 minutes. Divide lettuce equally between tortilla bowls. Top with meat mixture. Sprinkle with cheese. Top with desired garnishes; serve.