Craving Taco Bell’s Fiesta Chicken Taco Salad? We got you covered with a copycat recipe that hits all the right notes! The salad is packed with classic Taco Bell goodness: a base of refried beans and Mexican rice, topped with crisp lettuce, cheese, and juicy tomatoes. Finished with crunchy tortilla strips and a creamy sour cream and most important Taco Bell Hot Sauce.
Ground Beef:
1 Lb. ground beef
3 tbsp Taco Seasoning
3/4 cup water
Salt and Pepper to taste
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Taco Shell:
2 large Flour Tortillas
Oil for Frying
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Taco Filling:
1 cup Refried Beans; heated (I like to mix the refried beans in with the beef after the seasoning has been added.)
1 ½ cups Mexican Rice; cooked
4 cups Lettuce; cleaned & chopped (pre shredded lettuce is nice too)
1 cup Mexican Blend Cheese; shredded
½ cup Tomatoes; chopped (I prefer the cherry tomatoes)
1 cup Tortilla Strips
½ cup Sour Cream
Directions
- BROWN 1lb. ground Beef, after browning add 3tbsp taco seasoning and 3/4 cup water.
- Meanwhile, heat 3” of oil in a Dutch oven over medium heat until a wooden spoon bubbles when inserted into the oil. CAREFULLY add the tortilla and use a wide slotted spoon or cooking spider to press the tortilla into the oil, forming a deep bowl. Fry until golden brown, using tongs to turn the tortilla until the interior is crispy. Place upside down on a baking sheet with a wire rack to drain any excess oil. Repeat with the other tortilla. (If you don’t want to fry, place a flour tortilla in a glass oven safe bowl to get the tortilla in a bowl shape. Bake it in the over on 375°F. for 10 to 15 minutes, check for crispness. Bake longer if needed for delivered crispiness.)
- Spread half of the beans over the bottom of each tortilla bowl and top with the Mexican rice, add the seasoned beef, lettuce, cheese, chicken, tomatoes, tortilla strips and sour cream and Taco Bell Hot sauce.
- Enjoy!
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