Taco Bowl Receipt

Quick and Easy

4 Servings

1 bag of tortilla chips

3 tablespoons EVOO (extra-virgin olive oil)

2 pounds of ground been

2 jalapeno peppers, seeded and finely chopped

2 medium onions, chopped

3-4 garlic cloves, chopped

1 1/2 tablespoons ground cumin, a round palmful

1 1/2 tablespoons chili powder, a round palmful

coarse salt and black pepper

2 firm Hass avocados

4 plum tomatoes, seeded and chopped

a handful of fresh cilantro leaves, chopped

juice of one lemon

4 cups shredded Monterrey Jack or sharp cheddar cheese

Lightly crush the chips. Heat a large nonstick skillet over medium to high heat. Add 2 tablespoons of the EVOO, twice around the pan. Add the beef to the skillet and brown and crumble it for 5 minutes To the browned mean add half the chopped jalapeno, three fourths of the chopped onions, and all the garlic. Season the meat with the cumin, chili powder, and salt and pepper. Cook them together for 5 minutes more, then add about a cup of water and reduce heat to low. Add salt to taste.

Halve and separate the avocados, and remove the pit. Dice the avocado while still in the skin, scoop out the dices into a bowl. Combine tomatoes, remaining onion, jalapenos, and the cilantro gently with the avocado and dress the salad with the lemon juice, the remaining tablespoon of EVOO and salt to taste.

Layer a handful or two of the chips into soup or chili bowls and top them with a handful of cheese. Fill the bowls with taco meat and top with more cheese, then mound some salad on the top and its ready to serve.