Sunday Supper Taco Salad Bowls & Tacos. Recipe

Name: Sunday Supper Taco Salad Bowls & Tacos.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 lb fish (perch, bluegill, walleye, cod); 2 cups all-purpose flour; baking powder; 4 teaspoon garlic powder; 4 teaspoon cayenne; 2 teaspoon dry mustard; 2 teaspoon dried whole Mexican oregano, rubbed to a powder; 2 teaspoon sea salt; 2 teaspoon fresh ground black pepper; 1 (12 ounce) ale asylum bottle cold beer, plus more to thin the batter if necessary; fresh lime juice; vegetable oil (for deep frying); for the fish sauce; 4 cup mayonnaise; 4 cup low-fat yogurt; 2 teaspoon garlic; 1 tablespoon cilantro; 16 corn, tortillasl

Servings: persons

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
1 lb fish (perch, bluegill, walleye, cod)
2 cups all-purpose flour
baking powder
4 teaspoon garlic powder
4 teaspoon cayenne
2 teaspoon dry mustard
2 teaspoon dried whole Mexican oregano, rubbed to a powder
2 teaspoon sea salt
2 teaspoon fresh ground black pepper
1 (12 ounce) ale asylum bottle cold beer, plus more to thin the batter if necessary
fresh lime juice
vegetable oil (for deep frying)
for the fish sauce
4 cup mayonnaise
4 cup low-fat yogurt
2 teaspoon garlic
1 tablespoon cilantro
16 corn, tortillasl
200 regular taco shells
10 lbs shredded pork loin
10 lbs sliced breaded walleyed pike fillet
1 box corn flakes
1 gallon canola oil
20 hot dogs
20 hot dog buns
catsup
mustard
relish

1
HEAT vegetable oil to 350F 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.
3
Drain juices.
4
add 1 cup water and 1/4 cup seasoning to each batch, cook 2 minute or until heated through, stirring occasionally.
5
Fill shells with greens mixture and meat mixture.
6
Set out bowls of salsa, tomato, beans, jalapenos cheese, and sour cream for toppings.

15927

kcal

Calories

476

Fat

2206

Carbs

623

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 40 ingredients. The key ingredients include: 108 (8 inch) flour tortillas, 2 gallons ground beef, 2 gallons vegetable oil, 3 gallons salad greens, and more.

Yes, Sunday Supper Taco Salad Bowls & Tacos. falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Sunday Supper Taco Salad Bowls & Tacos.

How did you like this recipe?

Frequently Asked Questions