1-1/2 pounds ground beef
¼ teaspoon Sea Salt
½ teaspoon of Black pepper
¼ teaspoon Cayanne Pepper
1 medium head iceberg lettuce
1 package (12-1/2 ounces) nacho tortilla chips, coarsely crushed
2 pints grape tomatoes, halved
2 cans (16 ounces each) kidney beans, rinsed and drained
3 cans (2-1/4 ounces each) sliced ripe olives, drained
1-1/2 cups (6 ounces) shredded cheddar cheese
1 large sweet onion, chopped
2 cans (4 ounces each) chopped green chilies
1-1/2 cups Thousand Island salad dressing
1-1/3 cups salsa
4 tablespoons of La Sriracha Macha
1/3 cup sugar
- In a Dutch oven over medium heat, cook beef with 1 envelope plus 2 tablespoons taco seasoning until no longer pink; drain.
- In a very large serving bowl, combine the lettuce, chips, tomatoes, beans, olives, cheese, onion, chilies and beef mixture.
- In a small bowl, combine the salad dressing, salsa, sugar and remaining seasoning; pour over salad and toss to coat. Yield: 26 servings (1-1/3 cups each).