Individual Taco Salads - cooking recipe

Ingredients

Crisco oil (for frying)
6 to 8 (8-inch) flour tortillas
1 lb. ground beef
1/4 c. chopped onion
1/4 c. chopped green pepper
1 (15 1/2 oz.) can kidney beans, rinsed and drained
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
1/8 tsp. pepper
1/3 c. Catalina dressing
4 to 6 c. shredded lettuce
1 c. shredded Cheddar cheese

Preparation

Heat 3-inches Crisco oil in deep fryer or heavy saucepan to 375\u00b0.
Place 1 tortilla in oil.
Let float 5 to 10 seconds.
Press center of tortilla into oil with metal ladle (tortilla will form a bowl shape).
While pressing with metal ladle, fry 1 minute longer or until golden brown. Drain on paper towels. Repeat with remaining tortillas.