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 cups Green Leaf Lettuce , chopped 
3 cups  Guacamole , prepared 
3 cups  Pico de Gallo , prepared 
3 cups  Sour Cream  
6 cups Chipotle Nacho Cheese, see related recipe   
24 oz.  Bacon crumbles, cooked 
12 oz.  Corn Kernels , charred 
24 oz.  Queso Fresco  
3/4 cup  Scallion , sliced 

DIRECTIONS

1.) Pre-heat fryer to 350°F

2.) To prepare one Volcano Taco Salad, using a mold place tortilla in fryer and shape into a salad bowl. Fry until crispy.

3.) 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.

4.) 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.

Recipe Using Same Product(s)

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