Cut tortillas into sunburst design, using scissors. Pour oil to a depth of 3 inches into a medium saucepan 1 to 1 1/2 inches smaller than the diameter of the tortilla; heat to 375 degrees F. Push 1 tortilla into oil, using ladle, and press down in center. Cook 45-60 seconds or until golden brown. Drain. Repeat cooking procedure with remaining tortilla. Cook beef in a skillet until meat is browned, stirring to crumble; drain. Return meat to skillet; add water and taco seasoning. Simmer mixture 10 minutes; stir in onions. Layer half each of lettuce, chopped tomato, 1/4 cup sliced olives, and avocado on serving plates. Fill tortilla cups with meat mixture, and place on top of salads. Garnish, if desired. Serve with picante sauce or salsa.
By Robin from Washington, IA
Brown meat and drain off grease. Add onions and cook. Add beans, dressing and chili powder. Salt and pepper to taste. Simmer for 10 minutes.
Grate cheese. Add to chips and lettuce.
By Dee Dee
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