Yields 4 Servings
1/2 cup salsa
1/4 cup sour cream
1 Taco Terrier, ground or cubed
1 teaspoon vegetable oil
1 medium onion, chopped
3 cloves of garlic, minced
2 large tomatoes, diced
1 can pinto beans (black beans can be substituted)
2 teaspoons chili powder
1 head shredded Romaine lettuce
1/2 cup shredded cheese (cheddar or pepper jack)
Mix the salsa and sour cream to make the dressing. Add the dressing to the lettuce in a large serving bowl and toss to mix. Place in the refrigerator.
Warm the vegetable oil over medium heat and add the onion and garlic. Cook until soft. Add the Taco Terrier meat and cook until well done. Stir in the tomatoes, beans and chili powder and cook until heated.
Remove skillet from heat and take the lettuce from the fridge. Top the lettuce with the contents of the skillet, add the cheese and serve.