Ingredients
- 12 Each 12" Fry-Ready Tortilla (37184)
- 6 Lbs. Refried Beans, prepared
- 3 Lbs. Ground beef, cooked, season with taco seasoning
- 6 Lbs. Seasoned Rice, prepared
- 6 cup Green Leaf Lettuce, chopped
- 3 cup Guacamole, prepared
- 3 cup Pico de Gallo, prepared
- 3 cup Sour Cream
- 6 cup Chipotle Nacho Cheese, see related recipe
- 24 Oz. Bacon, crumbles, cooked
- 12 Oz. Corn Kernels, charred
- 24 Oz. Queso Fresco
- 3/4 cup Scallions, sliced
Directions
- Pre-heat fryer to 350°F
- To prepare one Volcano Taco Salad, using a mold place tortilla in fryer and shape into a salad bowl. Fry until crispy.
- Layer tortilla bowl with 8 oz. refried beans, 4 oz. seasoned ground beef, 8 oz. rice, ½ cup lettuce, ¼ cup guacamole, ¼ cup pico de gallo, and ¼ cup sour cream.
- Invert the taco salad, and top with ½ cup of the Chipotle Nacho Cheese, 2 oz. bacon crumbles, 1 oz. corn kernels, 2 oz. queso fresco, and garnishing with 1 tbsp. of scallions.
Ingredients- 5 1/4 cup Nacho Cheese, prepared
- 6 Oz. Chipotle, in adobo sauce
Directions
- Combine ingredients in a food processor and pulse until uniform.
- Over low heat and stirring often, heat the Chipotle Nacho Cheese and hold hot for service.
