Ingredients
Scale
- 1 16 oz can of refried beans
- 1 oz package taco seasoning
- 1 cup guacamole (or make your own quick & easy guacamole)
- 1 8 oz container of sour cream
- 1 cup of salsa or pico de gallo (check out our yummy recipe for homemade pico de gallo
- 1 cup shredded Mexican blend cheese
- 2 Roma tomatoes, diced
- 1 can of olives, sliced up
- Cilantro or green onion (for garnish)
Instructions
- Directions for Frying the Taco Bowls::
- Use a heavy saucepan or dutch oven to heat the oil. If you’re using a candy thermometer, clip it on the side with the gauge as far in the middle as possible
- Use 3 -4 cups of oil (vegetable, coconut oil, etc – whatever your preference is) and heat it up on the stove till it reaches 340 – 350 degrees F. Try to keep the oil cooking around this temperature by adjusting your burner.
- Drop the taco boats in the oil, one or two at a time, and use a slotted spoon or tongs to turn them over and over & keep them down under the oil. It should take about a minute for them to get golden brown (if you want them softer, you can cook them for a shorter time; crunchier & cook them for a little longer).
- Once it’s golden brown, take the taco shell out of the oil & let it drain on the paper towels (on top of a pan/cookie sheet). Let them cool completely.
- Then, they are ready to fill! Make sure to fill them up right before the party starts just because all of those layered ingredients will make them go a bit softer depending on how much you fill them and you want them to stay crunchy.
- Filling the Taco Bowls with Layered Mexican Dip::
- Mix up the can of refried beans with a package of taco seasoning. This will be the base layer of your dip to put on the taco bowls when they are cool.
- Add guacamole
- Add sour cream
- Add salsa or pico de gallo
- Top with shredded cheese
- Add olives, if desired
- Add diced tomatoes, chopped green onion and/or chopped cilantro for garnish (if desired)
