Ingredients for San Antonio Taco Salad
- 3 cups vegetable oil, for frying
- Flour Tortillas
- Ground Beef
- 1 medium onion, chopped
- Garlic Cloves
- 1 cup your favorite salsa
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- Salt And Pepper
- Fresh Cilantro
- Iceberg Lettuce
- Shredded Cheddar Cheese
- Sour Cream
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How to Make San Antonio Taco Salad
- Heat 3 cups of vegetable oil to 365°F (185°C) in a deep fryer or large, heavy-bottomed pot. Use a thermometer to monitor the oil temperature.
- Carefully place one tortilla in the hot oil.
- Let it float for about 5 seconds.
- Using a metal ladle, gently press the center of the tortilla down into the oil to form a bowl shape. Hold the ladle in place.
- Fry for 1-2 minutes, or until lightly golden brown and crisp.
- Remove the tortilla bowl with the ladle and drain on a paper towel-lined plate. Repeat with the remaining tortillas.
- In a large nonstick skillet over medium heat, brown the 1 lb ground beef (or turkey), chopped onion, and minced garlic. Cook until the meat is no longer pink, about 8-10 minutes, breaking it up with a spoon.
- Stir in the 2 tablespoons chili powder, 1 teaspoon cumin, 1 cup salsa, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Reduce heat to medium-low and cook for an additional 5 minutes, allowing the flavors to meld.
- Remove from heat and stir in 1/4 cup chopped fresh cilantro.
- Divide the 5 cups shredded lettuce equally among the tortilla bowls.
- Top with the meat mixture.
- Sprinkle generously with 2 cups of shredded cheese.
- Garnish with your favorite toppings such as diced tomatoes, avocado, sour cream, jalapenos, or extra shredded lettuce.
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
17g
Fat
27g
Carbs
11g
