Adventures Recipes

Wednesday, April 26, 2006

Taco Bowls

1 bag tortilla chips
2 pounds ground chuck
2 jalapeno peppers, seeded and finely chopped
2 medium onions, chopped
4 garlic cloves, chopped
1 1/2 tablespoons ground cumin
1 1/2 tablespoons chili powder
coarse salt and freshly ground pepper to taste
2 firm Hass avocados
4 plum tomatoes, seeded and chopped
fresh cilantro leaves to taste, chopped
juice of 1 lemon
1 tablespoon olive oil
4 cups shredded Mexican cheese
1. Lightly crush the chips by popping open the bag and giving the chips a light bash with a frying pan being careful so they don't fly out of the bag!
2. Heat a large nonstick skillet over medium-high heat. Add the beef to the skillet and crumble and brown it. To the browned meat add half the jalapeno, three fourths of the chopped onion, and all of the garlic. Season the mixture with the cumin, chili powder, salt, and pepper. Cook together for 5 minutes mores, then add about 1 cup water and reduce the heat to low.
3. Halve and separate the avocados. Remove the pit with a spoon. Use a small knife to dice the avocado while still in the skin. Scoop the diced flesh and place it in the bowl. Combine the tomatoes, remaining onions, remaining jalapeno, and the cilantro gently with the avocado and dress the salad with the lemon juice and 1 tablespoon of olive oil. Salt to taste.
4. Layer a handful or two of chips in a bowl and top with a handful of cheese. Fill the bowl with taco meat, top with more cheese, then mound some salad on top and serve.


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