TACO BOWL

Taco Bowl

(for gluten free and dairy free, be sure to check all packages)

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Ingredients:

1 lb lean ground beef, turkey, chicken, or vegetarian options such as Beyond Beef or Impossible

2 TBSP olive oil

1 packet taco seasoning (check package for GF designation if needed)

1 medium avocado, cut in half, pitted, and sliced lengthwise into 5 or 6 strips per half

1 can black beans, drained and rinsed

1 onion, minced

1 cup salsa (check package for GF designation if needed)

40 tortilla chips broken into bite-sized bits

Pickled sliced jalapenos for serving

1 TBSP fresh cilantro, chopped

4 TBSP shredded cheese of your choice (Mexican, cheddar, or colby jack are great options)

Directions:

In a heavy skillet, olive oil on medium high heat.
Add the ground meat once the oil is shimmering (about one minute).
Cook for 6-7 minutes, then add the black beans and minced onion. Cook for 2 minutes, then add the taco seasoning. You can add a little water, but I wouldn’t add as much as it says on the packet since you do have other ingredients.
On four plates or bowls, distribute the chips evenly, then separate the meat & bean mixture into each bowl atop the chips.
Top each serving with ¼ cup of salsa, 3 slices of avocado
Top with shredded cheese, cilantro and pickled jalapenos.

Suggestions and ideas:

Other great additions: sauteed squash or zucchini, and chopped tomatoes, lettuce, and/or fresh jalapeno; you could top with queso instead of shredded cheese
This is a great make-ahead meal and can be easily customized
I cook up 3 or 4 lbs of ground beef and freeze one pound in each freezer bag to help when times get busy, then add the beans, onions, and taco seasoning when I’m warming the meat for this meal.

Bon Appetit!