Indivdual Taco Salads

1/3 cup French Dressing
4 to 6 8" flour tortillas
1 lb. ground beef
1/4 cup chopped onion
1 can (15oz) kidney beans, rinsed and drained
1 1/2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt
4 to 6 lettuce leaves, shredded
1 cup shredded cheddar cheese

Prepare French Dressing Cover and chill.

Heat 3" oil in deep dryer to 375°. Place 1 tortilla in hot oil. Let float
5 to 10 seconds. Press center of tortilla into hot oil with a metal ladle
to form a bowl. While pressing with ladle, fry 1 to2 minutes longer or until
golden brown. Drain on paper towels. Repeat with remaining tortillas.

Combine beef and onion in skillet, browning over medium high heat. Drain.
Add beans, chili powder, cumin, and salt. Cook, stirring constantly for
5 minutes or until flavors are blended. Stir in 1/3 cup French dressing.

Divide shredded lettuce equally among fried tortillas. Top with meat mixture.
Sprinkle with cheese. Serve with dairy sour cram, chopped tomato, if desired.

4 to 6 servings