Today is taco salads.
Ground round is browned and I use my homemade taco seasoning mix (recipe is on the site) and I add a spoon of tomato paste, fresh chopped parsley, plenty of fresh minced garlic, cracked black pepper, kosher salt, cayenne pepper and a splash of hot sauce.
I use the large salad size tortilla shells which I heat in the oven over stainless steel bowls that are just the right size. When nice and crisp I place them in a serving dish and fill with chopped lettuce, chopped roma tomatoes, chopped purple onion, hot pepper rings, sliced black olives. Top with meat and salsa.
Salsa: chopped roma tomatoes, chopped green and yellow onion, tomato sauce, green pepper, banana pepper, cracked black pepper, fresh chopped parsley, kosher salt and fresh minced garlic (no jalapenos today!) and heated through (I like mine warmed).
Topped with fresh grated extra sharp Cheddar and Monterey Jack combined.
Sour cream on the side.
Served with taco stuffed mushrooms (same meat mixture) topped with cheese mixture and returned to oven to melt the cheeses.