‘Nacho’ Mama’s Taco Salad
1 lb. Ground Beef (lean if you want a salad that’s lower in fat. Or substitute your favorite meat)
Pepper] – to taste
1 large onion
1 head of iceberg lettuce
1 large tomato or 2 medium sized tomatoes
3 jalapeno peppers
3 banana peppers
Sour Cream (optional)
Salsa or salad dressing of your choice
Warm ground beef in a skillet with salt, pepper and garlic until meat is no longer pink. Cut down heat to simmer, and add a small amount of water to keep your meat moist.
In a large bowl, combine 1 head of iceberg lettuce, cored and julienned, 1 large onion diced, and your tomatoes (diced as well, of course)
Chop and combine your Jalapeno and banana peppers into a separate bowl (please be sure to wear gloves, since jalapeno seeds and veins are quite hot, and the oil will stay on bare hands for quite some time).*
Set aside your salad fixings and put together your tortilla chips and cheese, and place them in the microwave on high about 2 to 3 minutes (Always watch your nachos! There’s nothing worse than burnt cheese.) When the cheese is melted and starts to bubble, take your plate out of the microwave. Pile on the salad, beef, and dressing. Add additional toppings and enjoy!
Serves at least 4 if you have people who eat big.
* If you are serving guests, it might be advisable to core and seed some extra jalapenos on the side for those who do not wish to have the hot kick, but like the taste of the pepper, or in the case of the banana peppers, simply do not like the texture of seeds.