A hearty recipe good any time the hankering strikes, this is my midwestern take on the classic taco salad.
- Brown one pound ground hamburger with half of the diced onions and peppers in a skillet over medium high heat. When the hamburger is mostly done stir in the garlic and seasonings.
- Crumble and divide the corn chips over the serving plates.
- Top the corn chips with a layer of the finished taco meat, then a layer of shredded cheese, sour cream, the rest of the onions and peppers and some salsa or taco sauce of your preference, and enjoy.