How about this?
* Exported from MasterCook *
Taco Bowls with Guac-a-Salsa Salad
Recipe By :Rachael Ray
Serving Size : 4 Preparation Time :0:00
Categories : Beef-Veal
Amount Measure Ingredient -- Preparation Method
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1 sack corn tortilla chips -- any brand or color (
3 tablespoons extra-virgin olive oil -- divided
1 1/2 pounds ground beef
2 jalapeno peppers -- seeded and finely ch
2 medium onions -- chopped
3 cloves garlic -- chopped (3 to 4)
1 tablespoon ground cumin
1 tablespoon chili powder
Coarse salt and black pepper
1 cup water
2 firm Haas avocados
3 plum tomatoes -- seeded and chopped
1 Handful cilantro leaves -- chopped
Juice of 1 lemon
2 sacks -- 10 ounces, 2 cups ea
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.
Halve and separate the avocados. Remove pit with a spoon. With the skin in tact, using a small knife, dice the avocado while still in the skin. Scoop out the diced flesh and place in a bowl. 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.
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 serve.
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NOTES : I baked up a couple flour tortilla salad bowls to serve this in and cut back on the chips.