Taco Bowls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 - 10 oz. sack of your favorite tortilla chips2 T extra virgin olive oil, divided2 pounds lean ground beef2 jalapeno peppers, seeded and chopped2 medium onions, chopped3 to 4 garlic cloves, chopped1 T ground cumin1 T chili powderCoarse salt & black pepper1 c water1 green pepper, chopped3 plum tomatoes, choppedHandful of cilantro leaves, choppedJuice of 1 lemon20 ounces of shredded Cheddar or Monteray Jack cheese10 T. light sour cream
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.
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.
Clean and seed the green pepper. Chop it into bite size pieces. Combine with tomatoes, remaining onions, jalapenos, and cilantro and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
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 1 tablespoon of sour cream and serve.
Serving Size: Makes 10 taco bowls with toppings
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.
Clean and seed the green pepper. Chop it into bite size pieces. Combine with tomatoes, remaining onions, jalapenos, and cilantro and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
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 1 tablespoon of sour cream and serve.
Serving Size: Makes 10 taco bowls with toppings
Nutritional Info Amount Per Serving
- Calories: 559.1
- Total Fat: 40.5 g
- Cholesterol: 101.4 mg
- Sodium: 711.1 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 3.0 g
- Protein: 25.8 g
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