Taco Salad - Cowboy Kent Rollins
Servings 2
Ingredients
- 2 12 inch flour tortillas
- Oil for frying
- 1 pound 80/20 ground chuck
- 1 poblano pepper blistered and diced
- 1 jalapeno pepper blistered and diced
- 1 white onion diced
- 1 ½ to 2 tbsp Kent Rollins’ Taco Seasoning or your favorite taco seasoning
- 5 teaspoons Kent Rollins’ Chili Seasoning or seasoning of your suiting (divided)
- 1 tablespoon Kent Rollins’ Mesquite Seasoning or seasoning of your suiting
- 1 15 ounce can pinto beans drain 3/4 of the juice
- 2 teaspoons cumin
- 1 head iceberg lettuce roughly chopped
- 1 Roma tomato diced
- 4 ounces Velveeta cheese diced
- 4 ounces Queso Blanco Velveeta diced
- 1 tsp red pepper flakes
- ½ cup chicken broth
Instructions
- In a Dutch oven or deep fryer, add enough oil to deep fry the tortillas to create the taco bowls and preheat to 375 degrees F.
- Center a tortilla in the Dutch oven or deep fryer and mash down with the back of a large tin can with tongs and fry until golden brown (see video). Place on a wire rack upside down and let drain.
- Meanwhile, in a large cast iron skillet, add the meat and cook until it begins to brown.
- Stir in the poblano, jalapeno, onion, cumin and 1 1/2 tablespoons Kent Rollins' Chili Seasoning. Continue to cook for about 4 to 5 minutes, stirring occasionally. Set aside in a warm place.
- Add the beans to a saucepan over medium heat. Stir in Kent Rollins’ Taco Seasoning, 2 teaspoons Chili Seasoning, and Kent Rollins’ Mesquite Seasoning. Simmer for about 5 minutes, stirring occasionally.
- In a small saucepan over low heat, add the cubes of cheese. When it begins to melt, stir in the red pepper flakes, 1 teaspoon Chili Seasoning, and chicken broth. Mix until smooth.
- Add half of the beans to the bottom of the taco shell, followed by ¼ of the meat. Add the lettuce to your suiting followed by 1/4 of the meat and drizzle with cheese sauce. Top with tomatoes and guacamole on top.
- Serve immediately.
