Taco Bowls with Guac-a-Salsa Salad (Rachael Ray) |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do |
3 tablespoons extra-virgin olive oil, divided |
1 1/2 pounds ground beef |
2 jalapeno peppers, seeded and finely chopped |
2 medium onions, chopped |
3 to 4 cloves garlic, chopped |
1 tablespoon ground cumin |
1 tablespoon chili powder |
coarse salt and black pepper |
1 cup water |
2 firm haas avocados |
3 plum tomatoes, seeded and chopped |
handful cilantro leaves, chopped |
juice of 1 lemon |
2 sacks, 10 ounces, 2 cups each shredded monterey jack or sharp cheddar cheese |
Directions:
1. Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan careful that they don't fly out of the sack! Hold the bag loosely at the top with 1 hand while you crush the chips with the other.
2. Heat a large nonstick skillet over medium high heat. Add extra-virgin olive oil 2 turns of the pan. Add the beef to the skillet, brown and crumble it, 5 minutes. To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic. Season the meat with cumin, chili powder, salt and pepper. Cook together 5 minutes more, then add the water and reduce heat to low. Adjust salt, to taste.
3. Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
4. Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese. Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.
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