Crispy Taco Fries (Loaded Tortilla Fries)

Ingredients

• 4 flour tortillas, cut into strips (1/4-inch wide)
• 1/2 onion, diced (1/4-inch cubes)
• 1 lb ground turkey
• onion powder, to taste
• garlic powder, to taste
• salt, to taste
• 1 packet taco seasoning (about 1 oz)
• water, a splash at a time as needed to loosen the taco seasoning
• 1 (10 oz) can Rotel diced tomatoes and green chilies; or any diced tomatoes
• canola oil, for frying
• lemon pepper seasoning, to taste (optional, for the fried tortilla strips)
• 1 cup shredded cheddar cheese
• 1/2 cup diced fresh tomatoes
• 1 jalapeño, sliced
• sour cream, for topping

How to Make It

1. Cut the tortillas into 1/4-inch-wide strips and set aside.
2. Dice 1/2 onion into 1/4-inch cubes and set aside.
3. Heat a pan over medium heat.
4. Sauté the diced onion until softened.
5. Add the ground turkey (or ground beef) to the pan with the sautéed onion.
6. Season with onion powder, garlic powder, and salt, to taste.
7. Cook the meat, breaking it up, until browned through.
8. Once the meat is browned, add 1 packet of taco seasoning and stir to coat.
9. Add the Rotel (or any diced tomatoes) and stir until evenly blended into the meat.
10. Add water a splash at a time to loosen the mixture — the taco seasoning makes it very thick.
11. Cook for about 3 to 4 minutes, then set the meat mixture aside.
12. Heat canola oil in a skillet to at least 350°F.
13. Test-fry a couple of tortilla strips first to confirm the oil is hot enough but not too hot.
14. Fry the tortilla strips in batches, shuffling them constantly so they do not stick together.
15. Cook until crispy and golden brown, then remove and set aside.
16. If desired, season the fried tortilla strips with lemon pepper for a little zest.
17. Plate the tortilla fries, top with the taco meat, then add shredded cheddar, diced tomatoes, sliced jalapeño, and sour cream.

Curtis's Tips

• Ground beef works, but I prefer ground turkey: it's more lean, juicier, just a better taste.
• Don't skip the taco seasoning — it gives it that taco flavor, you need that seasoning, trust me.
• Can't find Rotel? Any diced tomatoes will work.
• The water is there to loosen things up — the taco seasoning makes the mixture very thick. I like mine thick, so cook to the consistency you like.
• I use canola oil because it burns a lot slower; vegetable oil works as an alternative.
• Test a couple of tortilla strips before frying the whole batch to make sure the oil isn't too hot (or is hot enough).
• Don't leave the tortillas alone in the oil — keep shuffling them or they will stick together, and they cook really fast: don't turn your back on the skillet.
• Fry to golden brown for extra crispiness — you'll be piling a lot on top and don't want the fries going soggy too soon.
• For a homemade taco blend, season the meat (or dust the fried fries) with 1 tablespoon chili powder plus 1 teaspoon each cumin, garlic powder, and paprika in place of the seasoning packet.