{"id":192,"date":"2024-04-25T12:17:51","date_gmt":"2024-04-25T12:17:51","guid":{"rendered":"https:\/\/www.fmidnight.com\/gourmet\/?p=192"},"modified":"2025-05-23T03:18:55","modified_gmt":"2025-05-23T03:18:55","slug":"taco-bell-taco-salad-copycat","status":"publish","type":"post","link":"https:\/\/www.fmidnight.com\/gourmet\/taco-bell-taco-salad-copycat\/","title":{"rendered":"Taco Bell Taco Salad Copycat"},"content":{"rendered":"<h3><span style=\"font-size: xx-large;\">Ingredients<\/span><\/h3>\n<p><em>Makes 1 serving of salad and extra salsa for chips<\/em><\/p>\n<p>1 corn tortilla<br \/>\n\u00bd tomato<br \/>\n1 cup Mexican cheese blend (pre-shredded is okay)<br \/>\n1 head romaine lettuce<br \/>\n\u00bd can (10-15oz) refried beans<br \/>\ncanola oil<\/p>\n<h5>Garnishing Chips<\/h5>\n<p>1 red corn tortilla<br \/>\n1tbsp garlic powder<br \/>\n1 tbsp chili powder<br \/>\ncanola oil<\/p>\n<h5>Beef<\/h5>\n<p>\u00bd lb ground beef<br \/>\n\u00bc cup water<br \/>\n\u00bd yellow onion<br \/>\n1 tsp all purpose flour<br \/>\n1 tsp beef bouillon<br \/>\n1 tsp garlic salt<br \/>\n1 tsp ground cumin<br \/>\n1 tsp paprika<br \/>\n1 tsp chili powder<br \/>\n\u00bd tsp cayenne pepper<br \/>\n\u00bc tsp white sugar<br \/>\n<a href=\"https:\/\/www.fmidnight.com\/gourmet\/arnie-tex-salsa\/\">homemade salsa<\/a><\/p>\n<h3>Procedure<\/h3>\n<h3><span style=\"font-size: large;\">Garnishing Chips:<\/span><\/h3>\n<p>Preheat oven to 400F.<\/p>\n<p>Cut tortillas into squares, and then thin strips.<\/p>\n<p>Place on an oiled baking sheet and coat with oil.<\/p>\n<p>Season with garlic and chili powder.<\/p>\n<p>Bake at 400F until crunchy.<\/p>\n<p>Break into smaller bits.<\/p>\n<h5><span style=\"font-size: large;\">Beef<\/span><\/h5>\n<p>Place flour, salt, bouillon, cumin, paprika, chili powder, cayenne pepper, and sugar into a bowl and mix well.<\/p>\n<p>Mince onion.<\/p>\n<p>Fry ground beef with onions.<\/p>\n<p>Once cooked, grind in a food processor until fine and crumbly.<\/p>\n<p>Return to the pan and add \u00bc cup water and seasoning mix.<\/p>\n<p>Simmer until a good consistency, (about 15 min).<\/p>\n<h5><span style=\"font-size: large;\">Salsa<\/span><\/h5>\n<p>Chop serrano peppers, onion, and tomatoes into small pieces.<\/p>\n<p>Add a small amount of each ingredient (except cilantro) to the blender and pure.<\/p>\n<p>Add rest of ingredients and pulse blend until chunky.<\/p>\n<h5><span style=\"font-size: large;\">Salad<\/span><\/h5>\n<p>Oil a pan with a neutral oil.<\/p>\n<p>Fry tortilla until mostly firm.<\/p>\n<p>Place into a bowl and allow to cool into the taco salad bowl shape.<\/p>\n<p>Layer the salad with beans, beef, lettuce, cheese, tomato, and sour cream.<\/p>\n<p>Serve salsa and garnishing chips on the side.<\/p>\n<p>Enjoy!<\/p>\n\n\n<br>\n\n\n\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_230406789-1024x576.jpg\" alt=\"\" class=\"wp-image-193\" srcset=\"https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_230406789-1024x576.jpg 1024w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_230406789-300x169.jpg 300w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_230406789-768x432.jpg 768w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_230406789-1536x864.jpg 1536w, https:\/\/www.fmidnight.com\/gourmet\/wp-content\/uploads\/2024\/04\/PXL_20240326_230406789-2048x1152.jpg 2048w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients Makes 1 serving of salad and extra salsa for chips 1 corn tortilla \u00bd tomato 1 cup Mexican cheese blend (pre-shredded is okay) 1 head romaine lettuce \u00bd can (10-15oz) refried beans canola oil Garnishing Chips 1 red corn tortilla 1tbsp garlic powder 1 tbsp chili powder canola oil [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":193,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[8,49],"tags":[31,38,28,9,41],"class_list":["post-192","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-mexican-","tag-beef","tag-cheese","tag-salad","tag-spicy","tag-vegetables"],"_links":{"self":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/192","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/comments?post=192"}],"version-history":[{"count":5,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/192\/revisions"}],"predecessor-version":[{"id":588,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/posts\/192\/revisions\/588"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media\/193"}],"wp:attachment":[{"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/media?parent=192"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/categories?post=192"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.fmidnight.com\/gourmet\/wp-json\/wp\/v2\/tags?post=192"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}