Serves: 8
1. Make Tortilla Shells and Thousand Island Dressing.
2. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown drain. Stir in water, chili powder, salt, garlic powder, red pepper and beans. Heat to boiling reduce heat. Simmer uncovered 15 minutes, stirring occasionally. Cool 10 minutes.
3. Mix lettuce, cheese, olives, tomatoes and onion in large bowl. Toss with dressing. Add beef mixture and toss. Divide among Tortilla Shells. Garnish with avocado and sour cream. Serve immediately. Store covered in refrigerator.
Tortilla Shells
Reserved empty kidney bean can
Vegetable oil
8 flour tortillas (10 inches in diameter)
1. Remove label and both ends of kidney bean can. Wash can and dry thoroughly.
2. Heat oil (1 1/2 inches) in 3-quart saucepan to 375°. (Diameter of saucepan should be at least 9 inches.)
3. Place 1 tortilla on top of saucepan. Holding can with long-handled tongs, place can on center of tortilla. Push tortilla into oil by gently pushing can down.
4. Fry tortilla about 5 seconds or until set remove can with tongs. Fry tortilla 1 to 2 minutes longer, turning tortilla in oil, until crisp and golden brown.
5. Carefully remove tortilla from oil, and drain excess oil from inside. Turn tortilla shell upside down on paper towels cool.
6. Repeat with remaining tortillas.
NUTRITION FACTS: 1 Serving (about 2 cups): Calories 670 (Calories from Fat 360) Fat 40g (Saturated 7g) Cholesterol 70mg Sodium 1,030mg Carbohydrate 56g (Dietary Fiber 8g) Protein 29g % DAILY VALUE: Vitamin A 8% Vitamin C 18% Calcium 30% Iron 0% DIET EXCHANGES: 3 Starch 2 High-Fat Meat 2 Vegetable 4 Fat
Lighter Taco Salads: For 9 grams of fat and 285 calories per serving, omit Tortilla Shells. Substitute ground turkey breast for the ground beef. Use reduced-fat Cheddar cheese, prepared Thousand Island dressing and sour cream. Omit avocado. Serve salad on about 12 baked tortilla chips.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Taco Salad recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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