Taco Bowls With Guac-A-Salsa Salad
Serves: 2
Isabella Feil
1 January 1970
Based on User reviews:
47
Spice
48
Sweetness
43
Sourness
37
mins
Prep time (avg)
4
Difficulty
Ingredients:
3 tbsps
Extra-Virgin Olive Oil (divided)680 g
Ground Beef2 medium
Onion (chopped)4 cloves
Garlic (chopped)1 tbsp
Ground Cumin1 tbsp
Chili Powder1 cup
WaterDirections:
1
Watch how to make this recipe
2
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
3
Heat a large nonstick skillet over medium high heat
4
Add extra-virgin olive oil ¿ 2 turns of the pan
5
Add the beef to the skillet, brown and crumble it, 5 minutes
6
To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic
7
Season the meat with cumin, chili powder, salt and pepper
8
Cook together 5 minutes more, then add the water and reduce heat to low
9
Adjust salt, to taste
10
Halve and separate the avocados
11
Remove pit with a spoon
12
With the skin in tact, using a small knife, dice the avocado while still in the skin
13
Scoop out the diced flesh and place in a bowl
14
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
15
Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese
16
Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve