Big Shell Taco Salad Recipe
Fried Tortilla Bowl, Frijoles Mixtos, Shredded Lettuce, Sharp Cheddar and Jack, Tomato, Guacamole, Sour Cream, fresh Jalapeños, Black Olives, Green Onion, Bandito Sauce, Taco Sauce
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Ingredients
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Tortilla Bowl
Frijoles Mixtos
Salad Ingredients
Method
Tortilla Bowl
Fry the Tortilla Bowls
In a large pot, heat the vegetable oil over medium-high heat. Once hot, carefully place one flour tortilla into the oil. Using a slotted spoon, press the tortilla down into the oil to form a bowl shape. Fry for about 2-3 minutes on each side, or until golden brown and crispy. Remove and drain on paper towels. Repeat with the remaining tortillas.
Frijoles Mixtos
Prepare the Frijoles Mixtos
In a medium saucepan, combine the canned black and pinto beans, chopped onions, minced garlic, cumin, and salt. Heat over medium heat, stirring occasionally, until the mixture is heated through and the onions are soft, about 10-15 minutes. Mash slightly with a fork if desired for a smoother consistency.
Assemble the Salad
Layer the Salad
In each tortilla bowl, start by adding a generous amount of the frijoles mixtos at the bottom. Then layer on the shredded lettuce, followed by sharp cheddar and Monterey Jack cheeses.
Add Toppings
Top with diced tomatoes, guacamole, and sour cream. Garnish with sliced jalapeños, black olives, and chopped green onions. Drizzle with Bandito sauce and taco sauce to taste.
