AuthorGeo FoodsCategorySaladIngredients
Preparation
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn and break up the beef and continue to cook until cooked through.
Drain fat from beef then stir in salsa, chilli powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.
Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.
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1 tbsp olive oil 1.25 lbs lean ground beef 1 cup bottled fire roasted salsa 2 tsp chilli powder 1 tsp ground cumin • Salt and freshly ground black pepper 1 head lettuce, chopped 5 oz tortilla chips, slightly crumbled 1 cup Shredded Mexican cheese blend 2 tomatoes, diced (or 1 1/2 cups grape tomatoes) 1 avocado, diced (optional) 5 tbsp sour cream (optional) ¼ cup chopped red onion (optional)Directions
1Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn and break up the beef and continue to cook until cooked through.
Drain fat from beef then stir in salsa, chilli powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.
Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.
Ingredients
Directions
Heat olive oil in a 12-inch non-stick skillet over medium-high heat.
Crumble in beef in chunks. Let sear until browned on bottom, about 3 minutes then turn and break up the beef and continue to cook until cooked through.
Drain fat from beef then stir in salsa, chilli powder and cumin. Season with salt and pepper to taste and heat through, about 1 minute.
Layer lettuce among individual plates. Top with chips, beef mixture, cheese, tomatoes, avocado, sour cream and red onion if using. Serve immediately.