Taco Bell Taco Salad in 30 Minutes
Recreate the classic Taco Bell Taco Salad with our easy recipe. Features a shatter-crisp shell and velvety spiced beef. Includes a common mistakes checklist. Re
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Cooking tools:
- Deep-fry thermometer
- Instant-read thermometer
- Dutch oven
- Skillet
- Ladle
- Tongs
- Paper towel
- Stove
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spoon
- Chef's knife
- Cutting board
- Grater
- Can opener
- Serving bowl
Ingredients
- 1 lb ground beef (80/20 lean-to-fat ratio)
- 2 tbsp tomato paste
- 1/2 cup water
- 1 tsp cornstarch
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1 tsp granulated sugar
- 4 large flour tortillas (burrito size)
- 4 cups neutral oil for frying
- 1 can (15 oz) pinto beans, warmed and slightly mashed
- 4 cups iceberg lettuce, finely shredded
- 1 cup sharp cheddar cheese, finely shredded
- 2 roma tomatoes, diced
- 1/2 cup sour cream
- 1/2 cup Taco Bell Mild Sauce
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