Sunday, April 26, 2015

Taco Salad Recipe (Best Ever!!)

10 in. flour tortillas
Vegetable oil
Shredded lettuce
Sliced olives, jalapeƱos and green onions
Diced tomatoes
1 lb. seasoned organic beef
Candy/high temperature thermometer
(Any other toppings your family loves)

Step 1 - In your largest stock pot/ dutch oven  (I used my oval 6 3/4 qt. dutch oven), fill 2/3 the way full and bring up to 350 degrees.  Prepare all of your other ingredients and set aside.  
Step 2 - Once your oil is up to temperature take one tortilla at a time, lay across your basket spoon and lay gently into oil pressing down with a ladle to create the bowl shape.  Cook for 1-2 minutes or until golden brown.  Flip over slowly to brown the top of the shell which didn't get submerged.  Remove and let drain on paper towels for 2-3 minutes before serving.  (Keep an eye on your oil temperature, I usually turn the heat down to medium high once I have reached the desired temperature.  If the temperature gets to high it can not only burn your shell but also will bubble more risking you getting burnt.) Enjoy!!!

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