Cowboy Hats (Wyoming Style Taco Salad)
Sweet ground beef and bean taco salad
Servings 6 servings
Ingredients
- 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
Toppings
- 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
Instructions
- 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.
Notes
Kidney and black beans work great here too. If you are like me and forget to thaw ground beef from the freezer, you can use the Instant Pot at high pressure for 35 minutes to cook the beef first. Manually release the pressure and switch to the sautee setting. Break up the beef and sautee the spices until the meat is no longer pink. Follow the rest of the steps.