Ingredients

The following ingredients have 7 Servings
  • 4-5 tablespoons canola oil (divided)
  • 6-8 corn tortillas (or flour tortillas)
  • 1 pound ground beef (browned, crumbled and drained)
  • 2 tablespoons taco seasoning mix
  • 1 cup enchilada sauce
  • 10 ounces Coke (regular)
  • 2 tablespoons brown sugar
  • 1 teaspoon Sriracha sauce
  • 1 (10-ounce) can prepared refried beans
  • 4 cups lettuce greens
  • 1/2 medium red onion (sliced)
  • 1 cup cherry tomatoes (halved)
  • 8 ounces cheddar cheese (shredded)
  • 8 tablespoons sour cream (divided)

Instruction

  • Add 1-2 tablespoons oil to skillet over medium-low heat. Add tortillas, one at a time. Cook for about 2-3 minutes per side, until just brown and crisp. Remove tortilla to a wire cooling rack with small bowls inverted over a baking sheet to cool. Place the tortilla onto the inverted bowls and using the tongs, pull the edges over to form a loose bowl shape with the cooked tortilla. Repeat until all tortillas have been prepared.
  • Wipe skillet clean with paper towels and add ground beef and taco seasoning to the skillet over medium-low heat. Brown ground beef, drain any excess grease, and set aside.
  • Meanwhile, in a small saucepan prepare the dressing by adding the enchilada sauce, Coke, brown sugar and Sriracha sauce. Cook until reduced and thickened enough to coat the back of a spoon. Set aside.
  • To assemble taco salads, place a prepared tortilla shell on each plate. Add about 1/4 cup refried beans, top with about 1/2 cup to 1 cup of prepared beef, then add lettuce greens, onion slices, tomatoes, and a dollop of sour cream.
  • Drizzle with a tablespoon or two of prepared sauce that has been set aside from earlier. Serve immediately.