1 1/2 pound ground beef
1/2 cup water
1 envelope taco seasoning
3 cups sour cream
1/2 cup thick and chunky salsa
6 cups shredded romaine lettuce
2 cans (15 ounces) pinto beans, drained
2 cups corn
2 cups seeded and diced tomatoes, or cherry or grape tomatoes cut in half
1 can (6 ounces) sliced black olives, drained
1/2 cup sliced scallions
2 shredded Mexican blend cheese
Brown beef in a skillet until no longer pink and crumbly. Add water and taco seasoning and cook a few minutes until the liquid cooks away. Let beef cool a bit. In a bowl whisk together sour cream and salsa. In a large clear glass bowl layer, lettuce, beans, beef, tomatoes, olives, and scallions. Carefully spread the sour cream mixture over the top. Cover with plastic until ready to serve. Before serving uncover and sprinkle cheese on top. Sprinkle a few diced tomatoes, olives or scallions on top. Scallions to decorate the top. Serve with tortilla chips on the side.
The large downtown fire in Ripon Wednesday is having a widespread effect.
UW-Oshkosh's third biodigester to create green energy is now officially open.
Fire destroyed a house in Kewaunee County Wednesday afternoon.
Wind, snow, cold and ice played a role as firefighters battled a fire in downtown Ripon Wednesday morning.
Outagamie County's second largest employer is expanding, and veterans are encouraged to apply.
The State Building Commission has approved $5 million to help build the Wisconsin Maritime Center of Excellence in Marinette.