Monday Night Football Food

By dette

When you're watching the big game it's important to have some smashmouth, tough-gut food like this.

Ingredients

• 1 sack tortilla chips
• 3 tblsp EVOO
• 2 pounds ground beef
• 2 jalapeno pepper, seeded and finely chopped
• 2 medium onions, chopped
• 3-4 garlic cloves, hopped
• 1 1/2 tbls ground cumin, a rounded palmful
• 1 1/2 tbls chile powderl a rounded palmful
• Corse salt and black pepper
• 2 firm Hass avocados
• 4 plum tomatoes, seeded and chopped
• Juice of 1 lemon
• 4 c. shredded Monterey Jack or sharp Cheddar Cheese

Preparation

Step 1

Lightly crush the chips by popping poen the bag and agiving 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 one hand while you crush the chips with the other.

Heat a large nonstick skillet over meduim-high heat. Add 2 tblsp of the EVOo, twice around the pan. Add the beef to the skillet and brown and crumble it for 5 minutes. To the browned meat add half the chopped jalapeno, three fourths of the chopped onions, and all of the garlic. Season the meat witht he cumin, chili powderk and salt and pepper. Cook them together for 5 minutes more, then add about a cup of water and reduce the heat to low. Add salt to taste.

Halve and separate the avocados. Remove the pit witha spoon,. Use a small knife to dice the avocado while still in the skin. Scoop out the diced flesh and place it in a bowl. Combine the tomatoes, remaining onions, remaining jalapeno and the cilantro getnly with the avocado and dress the salad witht he lemon juice, the remaining tblsp of EVOO and salt to taste.

Layer handful or tow of the chips into soup or chile bowls and top them with a handful of cheese. Fill the bowls with taco meat and top with more cheesek then mound some salad on top and serve.