Taco Bowls with Guac-a-Salsa Salad

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 4 servings
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1 sack corn tortilla chips, any brand or color (yellow, blue, red, white) will do

3 tablespoons extra-virgin olive oil, divided

1 1/2 pounds ground beef

2 jalapeno peppers, seeded and finely chopped

2 medium onions, chopped

3 to 4 cloves garlic, chopped

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

Handful cilantro leaves, chopped

Juice of 1 lemon

2 sacks, 10 ounces, 2 cups each shredded Monterey Jack or sharp Cheddar cheese


  1. 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.
  2. 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.
  3. 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.
  4. 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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Taco Salad with Salsa Vinaigrette

Nacho Dog

Southwestern Chili