Squirrel's Dorito Taco Salad
Many years ago, I worked at The Frosty Jug. A car hop restaurant in Dickson, Tennessee. It's gone now. But I was a cook there. I came up with this & Mable Crutis put it on the menu. It was a big hit, could not make them fast enough.
Many years ago, I worked at The Frosty Jug. A car hop restaurant in Dickson, Tennessee. It's gone now. But I was a cook there. I came up with this & Mable Crutis put it on the menu. It was a big hit, could not make them fast enough.
- Carbohydrate 13.572534 g
- Cholesterol 134.596033333333 mg
- Fat 42.7681789166667 g
- Fiber 1.61120005965233 g
- Protein 26.41894075 g
- Saturated Fat 21.8856416416667 g
- Serving Size 1 1 Serving (361g)
- Sodium 698.494866666667 mg
- Sugar 11.9613339403477 g
- Trans Fat 4.94328204166666 g
- Calories 543 calories
Step-by-step
- Brown meat add seasoning follow package directions.
- Heat up chilie on stove or microwave.
- Let every body grab a plate to build thier own salad.
- Start with chips, lettuce, meat, chilie, onions, tomatoes, sauce, sour cream, then cheese. Can make as big or small as each wants.
Crushing the corn chips directly into the large mixing bowl guarantees a soggy base within five minutes of contact. Proper structural integrity relies on individual assembly, keeping the chips crisp by letting diners layer them directly on their plates just before eating. Ground beef must reach an internal temperature of 160 degrees Fahrenheit during browning to ensure safety, followed by a thorough drain in a colander to remove excess rendered animal fat that would otherwise pool at the bottom of the salad bowl. Shredding block cheddar cheese manually rather than purchasing pre-bagged varieties eliminates the cellulose coating, resulting in a cleaner melt when residual heat from the warm chili and meat hits the dairy. For optimal crunch, chop the iceberg lettuce into half-inch ribbons and spin them dry in a salad spinner; excess water clinging to the leaves will rapidly soften the corn chips. When setting out raw onions and diced tomatoes, salt the tomatoes lightly in a separate bowl and let them drain for 10 minutes to draw out excess moisture before service. Substituting Greek yogurt for up to half of the sour cream provides a tangier profile while maintaining the necessary emulsion to coat the heavier ingredients.
