Taco Salad

20 oz chorizo, either pork or beef

1 head lettuce

1 lb fresh tomatoes

2 c shredded cheese (cheddar, Colby jack, pepper jack, whatever)

1 c sour cream

Brown the chorizo and drain the fat. Save the fat to cook eggs in later. Or anything else that needs a kick of flavor. Meanwhile, chop, tear, or shred the lettuce and chop the tomatoes. Divide the ingredients among four bowls, in whatever order you like. I’d make it lettuce, meat, tomatoes, cheese and sour cream, but do it however you like. These are going to be huge salads. You can probably get six salads out of this if you want to.