TEX-MEX TACO SALAD
INGREDIENTS
- 1 lb. ground beef
- 1 yellow onion, diced
- 3-4 tablespoons Palo Alto Firefighters Hot Pepper Sauce or Palo Alto XX
- 1 16-ounce can black beans
- 2-3 ounces Pepperjack Velveeta
- fresh spinach or lettuce
- 20 Pepper Salsa
- Cotija cheese, crumbled
- tortilla chips, crushed
- sour cream
INSTRUCTIONS
- Saute onion with a small amount of oil in a large skillet over medium high heat. When soft and fragrant, add ground beef. Cook until no longer pink. Drain most of the grease from the pan. Add Palo Alto Firefighters Hot Pepper Sauce or Palo Alto XX; stir until thickened slightly.
- Add Velveeta in small pieces; mix until melted. Add black beans and stir until combined. Remove from heat and let cool slightly.
- Assemble salads with beef/bean mixture, 20 Pepper Salsa , cheese crumbles, crushed tortillas, and sour cream.
NOTES
Other possible add-ins would be bell peppers, corn, or avocados!
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