Cheesy Beef Tacos with Pico de Gallo & Spicy Ranch Dip

For the Cheesy Beef:

Cook ground beef chuck in a skillet until browned, then drain any excess fat. Add the ground beef back to the skillet. Stir in one pack of Taco Bell Taco Seasoning and 3/4 cup of water. Cook as directed on the seasoning packet until the liquid has reduced and the meat is well seasoned. (Adjust quantities of meat and seasoning if cooking for more people).

For the Pico de Gallo:

Chop 1 tomato, 1 jalapeño (seeds removed for less heat), and 1/4 of an onion. In a bowl, combine the chopped vegetables with the juice from one lime and 2 tablespoons of chopped cilantro. Season with sea salt to taste. Mix everything well. (Double or triple the recipe if making for more people).

To Assemble and Cook Tacos:

Add some grape seed oil to a hot skillet. Lay a small flour tortilla shell in the skillet and add a layer of shredded Fiesta Blend cheese. Once the cheese starts to melt, add a portion of the cooked seasoned ground beef, followed by a spoonful of pico de gallo, and then more shredded cheese. Fold the tortilla in half to close the taco. Cook on both sides until the tortilla is golden brown and crispy, and the cheese is fully melted and gooey. Enjoy immediately!

For the Spicy Ranch Dip:

Simply mix Buffalo sauce and ranch dressing together to your desired taste and consistency. Serve alongside the tacos.