Homemade Taco Salad with Crispy Shells
Ingredients:
- For the Crispy Shells:
- Giant flour tortillas
- Vegetable oil for frying (about 1 cup)
- For the Taco Meat:
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- Water (as per seasoning instructions)
- For the Salad:
- Shredded lettuce
- Diced tomatoes
- Sliced black olives
- Jalapeños, sliced (adjust according to your spice preference)
- Shredded cheese (cheddar or Mexican blend)
- Queso sauce
- Sour cream
- Taco-flavored ranch dressing
- Crushed Doritos (any flavor of your choice)
- Salsa
Instructions:
1. Prepare Crispy Shells: a. Heat vegetable oil in a pan to 350°F. b. Fry the giant flour tortillas, one at a time, for about 1 minute on each side or until golden brown and crispy. c. Place the fried shells on paper towels to absorb excess oil. Set aside.
2. Cook Taco Meat: a. In a skillet, brown the ground beef or turkey over medium heat. b. Drain any excess fat. c. Add the taco seasoning and water according to the packet instructions. d. Simmer until the mixture thickens and the meat is well-coated with seasoning. Set aside.
3. Assemble the Taco Salad: a. In a large serving bowl, start with a base of shredded lettuce. b. Arrange the taco meat over the lettuce. c. Sprinkle diced tomatoes, sliced black olives, and jalapeños over the meat. d. Drizzle queso sauce and taco-flavored ranch dressing over the salad. e. Sprinkle shredded cheese generously. f. Add dollops of sour cream around the salad. g. Crushed Doritos go on top for that crunchy texture. h. Finish with a generous spoonful of salsa.
4. Serve:
- Gently toss the salad just before serving to mix the flavors and textures.
- Break off pieces of the crispy shells to scoop up the delicious taco salad.
5. Enjoy:
- Dive into the layers of flavor, crunch, and freshness in every bite of your homemade taco salad. Don’t forget to appreciate the extra effort put into those crispy homemade shells!
