San Antonio Taco Salad

Try this surprisingly simple technique to turn a simple tortilla into a dramatic, edible salad bowl.


4 servings


corn oil
4 (6 inch) flour tortillas
1 pound ground beef or ground turkey
1/2 medium onion, finely chopped
1 cup salsa
1 (15.25 ounce) can kidney beans
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon salt
1/8 teaspoon pepper
4 cups shredded iceberg lettuce
1 cup shredded Cheddar cheese
optional garnish: sour cream, chopped tomato, sliced black olives and additional salsa


Heat 3 inches oil to 365°F (185°C) in deep fryer or deep saucepan. Place one tortilla in oil. Let float 5 seconds. Press center of tortilla into oil with metal ladle to form bowl.

Holding ladle in place, fry 1 to 2 minutes, or until lightly golden brown. Drain on paper towel. Repeat with remaining tortillas.

Brown ground meat and onion in a large heavy skillet over medium-high heat; drain.

Add salsa, beans, chili powder, cumin, salt and pepper. Cook over medium heat, stirring frequently, for 5 minutes. Divide lettuce equally between tortilla bowls. Top with meat mixture. Sprinkle with cheese. Top with desired garnishes; serve.

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