Sunday Supper Taco Salad Bowls. |
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Prep Time: 120 Minutes Cook Time: 120 Minutes |
Ready In: 240 Minutes Servings: 100 |
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Community Dinner for the Northside June free Sunday Supper. Adapted from Kraft Recipes where my daughter works in the offices in Madison, Wi. Ingredients:
108 (8 inch) flour tortillas |
2 gallons ground beef |
2 gallons vegetable oil |
3 gallons salad greens |
1 gallon chunky salsa |
1 gallon diced tomato |
1 gallon black beans, drained |
1 gallon shredded cheese |
1 gallon sliced nacho jalapeno |
2 cups taco seasoning, # 493255 |
1 gallon sour cream |
1 gallon diced jalapeno |
Directions:
1. HEAT vegetable oil to 350°F Submerge tortilla into oil 30 seconds with a large ladle, use tongs to remove to a towel to drain.
2. MEANWHILE, brown meat in chili powder (in batches) in large nonstick skillet on medium-high heat, stirring occasionally. Drain juices. add 1 cup water and 1/4 cup seasoning to each batch, cook 2 minute or until heated through, stirring occasionally.
3. Fill shells with greens mixture and meat mixture. Set out bowls of salsa, tomato, beans, jalapenos cheese, and sour cream for toppings.
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