There are a few foods I grew up assuming the rest of the world loved just as much as I did. After I left Wyoming, I learned that not everyone eats their chili with cinnamon rolls or jelly on their grilled cheese sandwiches. To each his own, I guess. The first time I made my husband “Cowboy Hats” for dinner, he was skeptical. Once he realized it was just a slightly sweeter version of ground beef and bean taco salad, he trusted my meal-planning judgment. I like to make this dish for our Taco Tuesdays, but it is always served on July 10 to celebrate Wyoming’s statehood day.
This also happens to be a great staple meal made out of common items stored in your pantry and freezer. The beans stretch out the meat and provide protein and fiber. I am adding this dish to this week’s meal plan as I am trying to make do without going to the grocery store. I hope you are all well and healthy and sane during this crazy, confusing time. Love to all!
Cowboy Hats (Wyoming Style Taco Salad)
- 1 pound ground beef
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1 Tablespoon dehydrated onions
- 30 ounces pinto beans
- 24 ounces tomato sauce
- 2 tablespoons brown sugar packed
- 2 medium vine-ripe tomatoes chopped
- 4 cups romaine lettuce chopped
- 1 1/2 cups sharp cheddar shredded
- 1/2 Cup Sour Cream
- 20 ounces corn tortilla chips
- In a stock pot or wok over medium high heat, cook ground beef until no longer pink.
- Add spices and dehydrated onions, beans, tomato sauce and brown sugar. Simmer over low heat for 15 minutes to let the flavors blend.
- Serve meat and bean sauce over tortilla chips. Top with lettuce, tomatoes, cheese and sour cream.
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