Zutaten für Sunday Supper Taco Salad Bowls Tacos
- Flour Tortillas
- Ground Beef
- 1 cup vegetable oil
- Salad Greens
- Chunky Salsa
- Diced Tomato
- Black Beans
- 1 cup shredded cheese
- Jalapeno
- Taco Seasoning
- 1 cup sour cream
- Fish
- All Purpose Flour
- Eggs
- Baking Powder
- Garlic Powder
- Cayenne
- Dry Mustard
- Mexican Oregano
- Sea Salt
- Fresh Ground Black Pepper
- Fresh Lime Juice
- Fish Sauce
- Mayonnaise
- Low Fat Yogurt
- Garlic
- Cilantro
- Corn
- Taco Shells
- Pork Loin
- Hot Dogs
- Hot Dog Buns
- Catsup
- Mustard
- Relish
- Posole
- Corn Chowder
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Zubereitung von Sunday Supper Taco Salad Bowls Tacos
- Heat 1 cup vegetable oil in a large skillet to 350°F (175°C).
- Carefully submerge corn tortillas (6-8, depending on size), one at a time, in hot oil for 30 seconds using a large ladle. Use tongs to remove and drain on a paper towel-lined plate.
- In a large nonstick skillet, brown 1 lb ground beef over medium-high heat. Add 2 tablespoons chili powder and cook, stirring occasionally, until browned.
- Drain off excess grease.
- Add 1 cup water and 1/4 cup taco seasoning to the skillet. Cook for 2 minutes, or until heated through, stirring occasionally.
- Fill each crispy tortilla bowl with a mixture of your favorite greens (e.g., lettuce, spinach, 4 cups total).
- Top with the seasoned ground beef mixture.
- Set out bowls of toppings: 1 cup salsa, 1 cup chopped tomatoes, 1 (15 ounce) can of beans (drained and rinsed), 1/2 cup sliced jalapeños (optional), 1 cup shredded cheese, and 1 cup sour cream for guests to customize their bowls.
Nutrition Information (Approximate per serving)
Sodium
67 g
Sugar
49g
Fat
802g
Carbs
26g