1 (8 ounce) package uncooked potato salad
2 cups shredded Cheddar cheese
1 cup diced celery
3 (1 ounce) jalapeno pepper, seeded and chopped
2 (8 ounce) containers beef bouillon
1 (8 ounce) container sour cream
1 cup shredded Monterey Jack cheese
Place all ingredients into a large bowl. Mix until well blended. Shape into 15 individual servings.
Garnish each serving with a drizzle of tomato sauce. Serve with sour cream and cheese.