Brown ground beef in large skillet and seperate into crumbles while cooking.

Line a collander with a couple layers of paper towel, then when the beef is cooked, put the beef into the colander to drain.

Pour off most of the grease remaining in the pan then return the pan to the heat and saute Dice onions, garlic and poblano pepper then saute in hot oil for about 8 minutes until softened.

Return the ground beef to the skillet with veggies and toss well.

Follow the directions on the Old El Paso Taco Seasoning mix and pour into skillet with the beef. Simmer until the liquid is gone.

Spread taco shells On a baking pan and toast in the oven set to broil. Keep an eye on them as they brown quite quickly and burnt is burnt. I usually make a small order of this and use my toaster oven to cut down on electricity and fuss. That work well too.

When the shells are toasted, break the shells into small pieces.

Grate the cheddar and Monterey pepper jack cheeses and toss together.

In a large salad bowl toss the salad with a red wine vinegrette then divide into serving plates.

Top each salad with 2 tablespoons of the taco meat, top the meat with about two tbsp of the broken taco shell, top the shells with about tbsp of the grated cheese. Adorn the top of the salad with about two tbsp of salsa.