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Volcano Taco Salad

Chefs across the country seem to be jumping on its built-in craveability and retro sensibility, then updating it for today’s foodservice landscape. Interestingly, it seems to be taking a turn toward the plant-forward side of things, leading with a wholesome combination of ingredients.

And when looking at the trend in indulgent vegan food, taco salads are making a play, loading up on crispy tortilla strips, creamy avocado and rich dressings.

Here are four sightings that signal an opportunity in the salad category—a popular area for modern menu development that demands fresh, creative spins on fan favorites.

  • Cooking time : 5 min
  • Serves 12
Download recipe


  • 12 each 12″ Fry-Ready Tortilla (37184)
  • 6 lbs. Refried Beans , prepared
  • 3 lbs. Ground beef, cooked, season with taco seasoning
  • 6 lbs. Seasoned Rice , prepared
  • 6 cups Green Leaf Lettuce , chopped
  • 3 cups Guacamole , prepared
  • 3 cups Pico de Gallo , prepared
  • 3 cups Sour Cream
  • 6 cups Chipotle Nacho Cheese, see related recipe
  • 24 oz. Bacon crumbles, cooked 12 oz. Corn Kernels , charred
  • 24 oz. Queso Fresco
  • 3/4 cup Scallion , sliced


1.) Pre-heat fryer to 350°F

2.) To prepare one Volcano Taco Salad, using a mold place tortilla in fryer and shape into a salad bowl. Fry until crispy.

3.) Layer tortilla bowl with 8 oz. refried beans, 4 oz. seasoned ground beef, 8 oz. rice, ½ cup lettuce, ¼ cup guacamole, ¼ cup pico de gallo, and ¼ cup sour cream.

4.) Invert the taco salad, and top with ½ cup of the Chipotle Nacho Cheese, 2 oz. bacon crumbles, 1 oz. corn kernels, 2 oz. queso fresco, and garnishing with 1 tbsp. of scallions.

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