Rachel Ray Inspired Tacos

My husband and I love to eat Mexican food.

I found Rachel Ray's recipe for

Taco Bowls with Guac-a-Salsa Salad

and made a few changes.

Here's my version of RR's recipe for 2-4 people:

1 1/2 lb ground round

handful of jalapeno peppers

4 cloves of garlic peeled

1 medium size yellow onion

1 t cumin

coarse salt and pepper

1 T Lawry's season salt

diced tomatoes

chopped lettuce

re-fried beans

shredded cheese

salsa/taco sauce

extra jalapenos 

Tostitos

Brown ground beef

 chop up meat with handy dandy meat chopper for Pampered Chef

 Cut onion into smaller pieces, peel garlic and grab a handful of jalapenos.

 Add dry ingredients into meat.

 Put onions, garlic & peppers into food processor

Puree

 Add mix to almost browned ground beef

Let cook together for 8-10 minutes to blend flavors.

 Heat refried beans.

 Plate it up and dip chips in it.

 You could easily eat this with soft taco shells, hard shells or chips.

It's our very favorite taco meat recipe.