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.
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