Taco Salad With Fried Bread
|All purpose flour||4 Cup (64 tbs)|
|Double acting baking powder||1 Tablespoon|
|Water||1 1⁄2 Cup (24 tbs)|
|Canola oil||2 Cup (32 tbs)|
|Ground hamburger||1 Pound|
|Taco seasoning mix||1 Packet|
|Onion||1⁄2 , diced|
|Tomato||1⁄2 , diced|
|Shredded american cheese||1 Cup (16 tbs)|
|Lettuce||1 Cup (16 tbs), chopped fine|
|Sour cream||2 Tablespoon (Or To Taste)|
|Salsa||1⁄4 Cup (4 tbs) (Or To Taste)|
|Guacamole||1⁄4 Cup (4 tbs) (Or To Taste)|
|Refried beans||1⁄4 Cup (4 tbs) (Or To Taste)|
In a large bowl whisk together the flour, the baking powder, and the salt, stir in the water and knead the mixture on a floured surface until it forms a soft but not sticky dough.
Let the dough sit, covered with a kitchen towel, for 15 minutes.
Cut dough into four sections. Roll out sections on a floured surface into medium sized circles.
In a deep fryer or large heavy skillet heat the canola oil over moderately high heat until it reaches 350 degrees.
Drops the rolled out dough into the oil and let cook until both sides reach golden brown.
Drain bread on a paper towel covered plate or on a rack.
Brown hamburger then drain. Follow the Taco seasoning package instructions then set aside taco meat.
Layer the refried beans, taco meat, onions, tomatoes, and lettuce on top of the fried bread.
Top with the sour cream, guacamole, salsa and cheese.
Serve with B. & R. tortilla chips.
For more information please visit: http://chefjonestv.blogspot.com
Serving size: Complete recipe
Calories 7338 Calories from Fat 4658
% Daily Value*
Total Fat 527 g810.6%
Saturated Fat 70.6 g353.2%
Trans Fat 3.3 g
Cholesterol 409 mg136.3%
Sodium 8419.4 mg350.8%
Total Carbohydrates 442 g147.2%
Dietary Fiber 20.6 g82.3%
Sugars 12.3 g
Protein 204 g408.5%
Vitamin A 154.7% Vitamin C 54.5%
Calcium 272.7% Iron 238.1%
*Based on a 2000 Calorie diet