Directions

For the salsa

Add your onion and garlic to a food processor (if adding a jalapeno, do so now) and pulse for about 25 seconds. Next, add cilantro to the food processor and blend until the mixture is smooth. Add a pinch of salt and your can of tomatoes (driain tomatoes a little before adding). Blend for 30 – 60 seconds until everything is blended together. We recommend chilling the salsa in the fridge for about 30 mins to let the flavors mingle, but that is entirely optional!

For the taco salad

Heat a tablespoon of oil in a  large, deep pan over medium-high heat. Once heated, add your ground beef to the pan and break up with a wooden spoon. As your meat is cooking, take a small bowl and add your chili powder, garlic powder, onion powder, oregano, paprika, and cumin and mix well with a fork. Once your meat has mostly browned on all sides, add in your spice mix and stir to coat. Next, we like to add a tablespoon or two of Elda’s Kitchen Kentucky Bourbon for additional flavor.

As you let your meat finish cooking, take your bag of mini-chips and gently press the bag to break the chips up inside (before opening the bag). Carefully open your bag of chips and you’re ready to start building your taco salad inside the chip bag.

We like to start with our meat first (ensure it is cooked through before adding to the bag), and then layer our toppings in. Finish by topping it with salsa, sour cream, and shredded cheese and a hearty helping of Brie’s Diner Burger Sauce. Now you have a delicious, easy to carry walking taco salad. Enjoy!