Free Recipe

Taco Meat Ingredients

2 tablespoons vegetable oil, plus extra for frying tortillas
2 medium white onions, finely chopped
4 cloves garlic, minced
2 pounds (900 g) ground chuck beef
2 teaspoons chile powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon cayenne powder
Salt and freshly ground pepper to taste


Salad Ingredients

Vegetable or peanut oil for frying tortillas
4 (10 inch) (25 cm) flour tortillas or 4 store-bought flour tortilla bowls
1½ to 2 heads iceberg lettuce, shredded
2 large tomatoes, cored and diced
2 cups grated Monterey Jack cheese
1 cup sour cream
2 small to medium avocados, peeled, pitted and diced


Method

For the Taco Meat, heat the oil in a large skillet over medium heat. Add the onion and garlic, and sauté for 2 minutes, until translucent. Add the beef and stir to break up. Cook for about 10 minutes or until browned. Stir in the chile powder, cumin, oregano, cayenne powder, salt and pepper and continue cooking for 2 more minutes. Remove from the heat and set aside.

For the Salad, make your own flour tortilla bowl, heat a heavy 4 quart (3.75 l) Dutch oven with vegetable or peanut oil ¾ of they way to the top. Heat the oil to 350° F (180° C). With a large ladle, push the tortilla down in the oil - still holding it in place with the ladle. The sides will naturally turn upward to form a bowl as long as you keep the tortilla submerged in the center with the ladle, this will take about 4 minutes until lightly browned. Cool before making the salads. You can make these shells a day ahead of time if you wish. Cool and store in an air-tight container.

To build a salad, place a tortilla bowl on a plate. Layer first with ¼ of the shredded lettuce, diced tomato and hot taco meat. Repeat 2 more times. Top with a little more lettuce, Monterey Jack cheese, a dollop of sour cream, diced avocado and diced tomato and serve.