Taco Salad con Janey
2 Kilos Ground Beef
1 Kilo Pork Rinds
4 Cans Bottom Mushroom [diced]
12 pieces Tomato [diced]
12 pieces Red Bell Pepper [diced]
12 pieces Green Bell Pepper [diced]
2 pieces Red Onion [diced]
2 pieces White Onion [diced]
6 pieces Cooked Chicken Nugget [diced]
2 blocks QBB Cheddar Cheese [grated]
1 cup Sour Cream
3 Cloves Garlic [minced]
3 Cloves Garlic [diced]
Olive Oil
Parmesan Cheese [grated], Pepper to taste
Sauté ground beef and pork rinds with minced garlic in olive oil in a pan. Cook until dark brown. Drain excess oil. Set aside.
Sauté stemmed and diced mushroom with minced and diced garlic in olive oil in a pan. Cook until brown. Drain excess oil. Set aside.
Cook diced tomato [6 pieces] in olive oil with minced garlic in low heat. Add diced green and red bell peppers [6 pieces each.] Set aside.
Marinate cooked ground beef and pork rinds in hot sauce and pepper and parmesan cheese to desired taste.
Toss in a serving container all ingredients –the ground beef, pork rinds, mushroom, green and red bell pepper, tomato, onion, chicken nugget, cheddar cheese [layered].
Pour sour cream on taco salad. Serve with fried tortillas or nacho chips.
Best Comfort Food Ever! Cooked with labor and sprinkled with love.
