Taco Salad Bowls

• 2 Tablespoons Butter Or Oil
• 1- 1/2 cup Diced Onion
• 1 whole Jalapeno, Minced (seeded Or Not)
• 6 cloves Garlic, Minced
• 2 pounds Ground Beef
• 2 Tablespoons Cumin
• 1- 1/2 teaspoon Chili Powder
• 1- 1/2 teaspoon Kosher Salt
• 3- 1/2 cups Beef Broth
• 4 Tablespoons Tomato Paste
• Your Favorite Tortilla Chips, To Serve
• Your Favorite Toppings, To Serve

1. Heat the oil/butter in a saute pan over medium heat.
2. Add the onions and jalapeno and saute until softened, 8-10 minutes.
3. Add the garlic to the pan and continue to saute until fragrant, about 1 minute.
4. Crumble the beef into the pan and cook until the meat is browned, about 8 to 10 minutes.
5. Season with the cumin, chili powder and salt, stirring to combine.
6. Cook for 1 minute.
7. Stir in the broth and tomato paste, making sure to scrape the browned bits from the bottom of the pan.
8. Bring to a simmer and cover, stirring occasionally, for 15 minutes, until meat is tender.
9. Remove the cover and, using a potato masher, break up the mixture.
10. Raise the heat and cook until most of the liquid has evaporated, approximately 15-20 minutes, stirring frequently to prevent sticking.
11. Place a layer of chips on the bottom of your bowl, cover with seasoned beef and garnish with any/all of the following: cheese dip, shredded cheese, diced tomatoes, minced jalapenos, sour cream, shredded lettuce, guacamole, salsa, chopped onions or scallions.
12. Can be used for tacos, taco salad or enchiladas.

butter, onion, garlic, ground beef, cumin, chili powder, kosher salt, beef broth, tomato paste, favorite tortilla chips, favorite

Taken from tastykitchen.com/recipes/main-courses/taco-salad-bowls/ (may not work)