Recipe San Antonio Taco Salad (Salad)

Required Ingredients:

• CRISCO® Corn Oil* for deep frying
• 4 (6 inch) flour tortillas
• 1 pound ground beef or ground turkey
• 1/2 medium onion, finely chopped
• 1 cup salsa
• 1 (15.25 ounce) can kidney beans
• 2 teaspoons chili powder
• 2 teaspoons cumin
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 4 cups shredded iceberg lettuce
• 1 cup shredded Cheddar cheese
• Optional garnish: sour cream, chopped tomato, sliced black olives and additional salsa

Preparing/Cooking:

• 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.

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