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Mexican Salad In A Shell

southern.chef's picture
  Vegetable oil 1 Cup (16 tbs) (For Frying)
  Flour tortillas 4 (8 Inch Each)
  Ground beef 1 Pound
  Taco seasoning mix 1 1⁄4 Ounce
  Shredded iceberg lettuce 2 Cup (32 tbs)
  Diced onion 1⁄4 Cup (4 tbs)
  Shredded longhorn cheese 6 Ounce
  Tomato 1 Medium, chopped
  Taco sauce 1 Tablespoon (Any Commercial Brand Taco Sauce)

Heat 2 inches oil in a large saucepan to 375°.
Drop 1 tortilla into oil, immediately press down center of tortilla with opened tongs, shaping tortilla like a bowl.
If bubbles form in tortilla, press them flatly against side of saucepan with tongs.
Fry tortilla 30 seconds, turn tortilla cup over, and fry an additional 30 seconds, or until lightly browned.
Drain on paper towels.
Repeat procedure with remaining tortillas.
Brown ground beef in a large skillet, and drain.
Add taco seasoning mix, and cook according to package directions.
Set mixture aside.
Place tortilla shells on individual serving plates.
Arrange shredded lettuce evenly in each tortilla shell, top with ground beef mixture, diced onion, shredded cheese, and chopped tomato.
Serve with taco sauce.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size

Calories 1149 Calories from Fat 924

% Daily Value*

Total Fat 102 g157.3%

Saturated Fat 28 g139.8%

Trans Fat 0 g

Cholesterol 125 mg41.7%

Sodium 1291.2 mg53.8%

Total Carbohydrates 28 g9.5%

Dietary Fiber 3 g11.9%

Sugars 2.9 g

Protein 34 g67.7%

Vitamin A 201% Vitamin C 44.3%

Calcium 34.9% Iron 16.4%

*Based on a 2000 Calorie diet

Mexican Salad In A Shell Recipe