Top Recipes: Chef Mira Angeles’ Spell Kitchen
Arrange the lettuce as base for the salad.
Add the toppings, onion, tomatoes, kidney beans, Mexican beef, cheddar cheese and top with Chippy.
Drizzle the dressing before serving.
Mix all the ingredients in a small bowl the set aside in the refrigerator before serving.
Sauté the garlic and onions in a preheated pan with cooking oil.
Add the beef and cook until it changes color, then season with taco powder. Cook for 5 minutes and set aside.