02 August, 2012

Taco Salad 2

Taco Salad 2
Makes 4 servings
4 tortillas
Oil for frying
1-LB ground beef
1 (8-oz) bottle taco salad dressing
1-QT shredded iceberg lettuce
1 cup chopped tomato
1 cup (4-oz) shredded Monterey Jack cheese
1/4 cup pitted ripe olive slices
1/2 cup sour cream
2 Tbsp green onion slices (including green tops)


Fry tortillas in 2-inches of hot oil, pressing down centers with a large ladle to form shell. Continue frying until crisp and golden; remove with tongs and drain.

Brown meat; drain. Add 1/2 cup dressing; cover and simmer for 5 minutes.

In tortilla shell, layer lettuce, meat mixture, tomato, cheese, olives, sour cream and green onion. Serve with remaining dressing.

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