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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.

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