Cheesy Mexican Fiesta


1 lb. ground meat (I prefer beef or bison, but turkey and even pork work well with this dish)

1 chopped onion

2 minced garlic cloves

2 tbsp Goodnight’s Red River Taco Loco Seasoning

½ cup diced sweet peppers

2 cups diced tomatoes

3 chiles, chopped (anaheim, jalapeno, habanero, serrano, chipotle, your choice) 

½ cup chopped fresh cilantro, plus more for garnish

2 cups grated cheddar cheese

1 avocado, diced

Sour cream, yogurt or Labne (kefir cheese)


Preheat oven to 395 degrees

Season the meat with Goodnight’s Taco Loco seasoning


Sauté the onion and garlic in a large oven-safe skillet

Add the ground meat, break up with a wooden spoon

Cook for five minutes

Add the sweet peppers and cook 3 minutes

Add the tomatoes and chiles and continue to cook for another 1-2 minutes, do not let the tomatoes and peppers lose their crispness

Add cilantro and top with cheese.

Bake for 4 minutes


Serve with avocado, cilantro and sour cream.

Inspired by both old and new, we took an old authentic taco seasoning recipe and adapted it to make sure we could still get our fix for the delicious late night San Loco flavor that we lost when they closed their restaurant on South Beach in 2016. This is the real fourth meal, and is perfect for many different dishes, including tacos, burritos, and taco burgers Select regular or spicy at checkout. Available in 1.5, 4, 8 and 16 ounces.