Taco Salad

Instructions

• 1Heat the canola oil in a deep fryer or large saucepan over high heat until it reaches 350°F. Place one of the tortillas over the oil and carefully press the tortilla into the oil with a large ladle or kitchen spider to create a bowl shape. Fry for 2 to 3 minutes, or until golden brown and crisp. Remove and drain on paper towel. Repeat with the remaining tortillas.
• 2Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the yellow onion and process until finely chopped, scraping down the side occasionally. Remove and set aside.
• 3Place the beef in the processor bowl and process until evenly ground. Remove and set aside.
  Tip: Any cut of beef can be used.
• 4Place a large skillet or frying pan over high heat. Add the olive oil and yellow onion and cook, stirring occasionally for 4 minutes, or until the onion is soft and translucent. Add the beef and cook, stirring, until browned. Add the spices and 1 teaspoon salt and sugar and cook for 1 minute, or until fragrant. Add the canned tomatoes and chipotle paste and simmer for 5 minutes. Remove from the heat and set aside.
• 5Assemble the clean processor bowl with the grey spindle and yellow reversible shredder, with the coarse side up. Shred the cheese. Remove and set aside.
• 6Assemble the processor with the grey spindle and orange adjustable slicer set on 5 in the bowl and slice the lettuce. Remove and set aside.
• 7Carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the red onion and process until finely chopped, scraping down the side occasionally. Remove and set aside.
• 8Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the tomatoes. Remove and set aside.
  Tip: Use the red dicing cleaner to push through any tomato caught in the dicing grid.
• 9To make the guacamole, carefully assemble the processor with the grey spindle and green S-blade™ in the bowl. Add the cilantro and process until finely chopped, scraping down the side occasionally. Remove half and set aside for serving. Add the avocado, lime juice and remaining ¼ teaspoon salt and process to combine, scraping down the side.
• 10Just before serving, place the refried beans in the base of each taco bowl. Top with the beef, cheese, lettuce, tomatoes, red onion, corn, guacamole and sour cream. Sprinkle with the jalapeño and reserved cilantro and serve.