Summer is just around the corner and around these parts it will be here sooner rather than later! In the summer I do my best to find recipes that do not include turning the oven on. The great outdoors is good enough at heating up our house for us, no sense in helping it along the way!
These taco salads were simply delicious and just hit the spot!
What I used:
4 Tortillas, burrito size
2 cups (or more) of veggie oil
1 lb. ground beef
1 can refried beans
1 envelope taco seasoning
shredded cheese
shredded lettuce
1 tomato diced
1 dollop of sour cream
Pour your oil into a small sauce pan and turn to med-high heat. Let the oil get good and hot, it will begin to crackle and then you will know it is ready for ya!
While waiting for your oil to warm up get your beef cooking in a skillet. Once beef is browned add taco seasoning and 3/4 cup water. Bring to a boil then simmer. Add your beans and mix well so the beans cook through.
Take your tortillas and once the oil is hot enough. fold it up in like a bowl shape so that it will fit in your sauce pan and begin to take the form of a bowl when it cooks. Use two wooden spoons to keep the tortilla open in a bowl shape. You will know when your tortilla is done when the outside of it is a golden brown. You can also cook the inside of the tortilla if you wish, just turn it upside down once the outside of the bowl is cooked. Remove from oil and drain upside down on a wire rack with a paper towel underneath to catch the dripping oil.
Cut up your tomato and lettuce. Spoon about 1/4 cup of meat mixture into bottom of the bowl. Top with lettuce, tomatoes, cheese and sour cream. Sooooo good!
From my kitchen to yours, enjoy this tasty meal!
