servings : 4

1 tablespoon canola oil

1/2 cup onion, diced

1 lb. ground chuck

1 teaspoon salt

1/4 teaspoon pepper

8 oz. Monterey Jack or white American cheese, shredded and divided

8 crispy taco shells (if using a thinner variety - double them)

lettuce, torn

tomato, diced

dill pickles, sliced

My Brother's Salsa Sauce

1 cup mayonnaise

1/3 cup My Brother's Salsa (Rustic Original, New Mexican Green Chile, Roasted Tomato, or House)

2 tablespoons mustard

 

 

 

In hot skillet (can use cast iron or griddle on outdoor grill) saute onion in oil until they start to soften.  Add ground beef, season with salt and pepper.  Using a spatula break up the meat while it is browning.  Add 1/2 of the cheese.  When meat is fully cooked, divide evenly into taco shells lined with lettuce.  Drizzle with My Brother's Salsa Sauce (recipe follows), chopped tomato, remaining cheese, sliced pickles.  Enjoy!

My Brother's Salsa Sauce:  In small bowl whisk together the mayo, My Brother's Salsa and mustard.  Refrigerate in covered dish until ready to use.  Will keep up to a week in refrigerataor.  Should you have leftover sauce, it's great on burgers and sandwiches of any kind...or even a salad!

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