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Big Tex Taco Salad

Sweet Baby Ray’s Citrus Chipotle BBQ Sauce and Ken’s Chili Lime Dressing give this salad some tasty, Texas-sized flavors.

Serves 2


2 8- to 10-inch flour tortillas
2 tbsp. Devil’s dust (see recipe below), divided
2 tbsp. Salad oil
1 cup Onion, diced
12 oz. Fresh ground beef, chuck or sirloin
1 cup Corn kernels
1/2 cup Black beans, drained
3 oz. Ken's Citrus Chipotle Barbecue Sauce
4 cups Romaine lettuce, chopped
4 oz. Ken's Chili Lime Dressing
2 tbsp. Sour cream or Mexican crema
4 tbsp. Fresh pico de gallo
4 Lime wedges
2 tbsp. Fresh cilantro, chopped
Devil's Dust - Mix all ingredients until well blended. Place in a shaker. 1 tbsp. Smoked paprika
1 tbsp. Chili powder
1 tbsp. Garlic, granulated
1 tbsp. Onion powder
1 tbsp. Sea salt
1 tbsp. Chipotle powder, ground
1 tsp. Jalapeno powder, ground
1 tsp. Cayenne pepper
1 tsp. Fresh cracked black pepper
1/2 tsp. Mexican oregano
1/2 tsp. Lemon zest, finely chopped
1/4 tsp. Cinnamon


Shape flour tortillas into bowls and deep fry until golden and crispy. Sprinkle 1 tablespoon of devil’s dust onto hot fried tortillas. Heat a skillet over medium high heat and add oil. Add onions and cook for 2 minutes, stirring occasionally. Add ground beef and cook until well seared. Add corn and black beans, and cook until mixture reaches 165°F. Add the remaining devil’s dust. Remove from heat and add the SBR Citrus Chipotle BBQ Sauce, stirring until beef is well coated. Set up tortilla shells in salad bowls (if necessary, place a scoop of sour cream under a shell to keep it in place). Divide romaine lettuce and place in the 2 tortilla shells. Drizzle Ken’s Chili Lime Dressing onto the lettuce. Top the lettuce with the ground beef mixture. Garnish with sour cream/crema, pico de gallo, lime wedges, and chopped cilantro.

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