Dining Debbies Way Taco Salad

One of our summertime favorites!!! Taco Salads.  I purchased a couple taco salad bowl forms from a local kitchen store a couple years ago, which makes it very easy to bake your shells (less calories then frying) that you can fill with your favorite Taco Salad ingredients.

Ingredients I use:

Jalapeno Burrito Shells
1-2 lb ground beef (97% lean)
1/4 of an onion (chopped)
2 jalapeno (seeded and chopped)
1 package of McCormick "Hot" Taco Seasoning
Lettuce (shredded or chopped)
Tomatoes (chopped)
Scallions (Chopped)
Black Olives (sliced)
Salsa
Sour Cream
Rotel Cheese Mix (recipe below)
Guacamole (homemade)
Can of Black Beans with Jalapenos
Pickled Jalapenos

Place a burrito shell in the shell form pan and back until crispy about 8 mins.  Continue for the number of bowls needed.

Meanwhile, In a saucepan, brown the ground beef with the chopped onion and jalapeno, until brown.  Add the McCormick seasoning and refill the seasoning envelope with water to add to the pot.  Let it rest on low, while you chop all the vegetables needed for your salad.  Place your black beans in a microwavable container and heat in the microwave until warm.  Layer all the ingredients and top with the rotel cheese mixture, guacamole, pickled jalapenos and sour cream.  Enjoy!

Guacamole Recipe:

2 avocados
1 tomato diced
1/2 red onion
1/2 jalapeno (chopped)
1/4 c chopped cilantro
1/2 lime (juiced)
salt/pepper to taste

Mash you avocados in a bowl, add the chopped onion, tomato, jalapeno and cilantro, squeeze the lime juice over the top of the mixture, add salt/pepper to taste and mix thoroughly.

Rotele Cheese Mixture:

1 - 1lb brick of Mexican Velvetta
1 can of Hot Rotel Canned Tomatoes

Mix the two in a microwavable bowl and heat on 50% for 6 mins until cheese melts into the chopped Rotel tomato mixture, stir often.