Montana's Favorite Taco by Cristin

THE TACO
Burrito sized soft shells
1 pound of ground beef
1 packet of HOT taco seasoning mix
1 can of Nalleys HOT chili
Louisiana Crystal Hot Sauce
Cayenne Pepper

Brown Ground beef-drain fat-follow the instructions of taco seasoning mix.
Add Chili, Simmer
Cover the top of the meat with cayenne pepper (I do it so you can visibly see it well) Don’t be scared, I promise-it’s good.
Add Hot Sauce I put in a lot, like probably ¼ cup-maybe a little less.

THE DIP
Now THE DIP is VERY IMPORTANT-this is what makes the taco good-it counteracts the hotness of the taco, and makes it all around amazing. Yes, it is a ranch dip, but is so much more, I promise.

8 oz of PLAIN yogurt
8oz of mayo
8oz of Sour Cream
This is VERY IMPORTANT-Must be –Uncle Dan’s SOUTHERN ranch.

Add your favorite Taco Fixing’s and you are good to go!

My assembly usually goes like this:

Warm Burrito shell (I put them in the microwave for like 10 seconds)
Meat
THE DIP
Cheese

Sidenote: The meat will have a “chili-ish” texture, but don’t worry, I would never lead you astray.
Extra Side note: They are very messy, and we always play a game where whoever has the cleanest plate at the end wins.