Taco Salad – Cowboy Kent Rollins



  • 2 12 inch flour tortillas
  • Oil for frying
  • 1 pound 80/20 ground chuck
  • 1 poblano pepper blistered and diced
  • 1 jalapeno pepper blistered and diced
  • 1 white onion diced
  • 1 ½ to 2 tbsp Kent Rollins’ Taco Seasoning or your favorite taco seasoning
  • 5 teaspoons Kent Rollins’ Chili Seasoning or seasoning of your suiting (divided)
  • 1 tablespoon Kent Rollins’ Mesquite Seasoning or seasoning of your suiting
  • 1 15 ounce can pinto beans drain 3/4 of the juice
  • 2 teaspoons cumin
  • 1 head iceberg lettuce roughly chopped
  • 1 Roma tomato diced
  • 4 ounces Velveeta cheese diced
  • 4 ounces Queso Blanco Velveeta diced
  • 1 tsp red pepper flakes
  • ½ cup chicken broth


  • In a Dutch oven or deep fryer, add enough oil to deep fry the tortillas to create the taco bowls and preheat to 375 degrees F.
  • Center a tortilla in the Dutch oven or deep fryer and mash down with the back of a large tin can with tongs and fry until golden brown (see video). Place on a wire rack upside down and let drain.
  • Meanwhile, in a large cast iron skillet, add the meat and cook until it begins to brown.
  • Stir in the poblano, jalapeno, onion, cumin and 1 1/2 tablespoons Kent Rollins’ Chili Seasoning. Continue to cook for about 4 to 5 minutes, stirring occasionally. Set aside in a warm place.
  • Add the beans to a saucepan over medium heat. Stir in Kent Rollins’ Taco Seasoning, 2 teaspoons Chili Seasoning, and Kent Rollins’ Mesquite Seasoning. Simmer for about 5 minutes, stirring occasionally.
  • In a small saucepan over low heat, add the cubes of cheese. When it begins to melt, stir in the red pepper flakes, 1 teaspoon Chili Seasoning, and chicken broth. Mix until smooth.
  • Add half of the beans to the bottom of the taco shell, followed by ¼ of the meat. Add the lettuce to your suiting followed by 1/4 of the meat and drizzle with cheese sauce. Top with tomatoes and guacamole on top.
  • Serve immediately.

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