- 1 1/4 pounds ground beef
- 1/3 cup yellow onion, minced
- 2 cloves garlic, minced
- 1 Serrano pepper, minced
- 1 1/2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup low-sodium beef broth
- 1 lime
- 9 1/2 ounces white corn tortilla chips
- 1 head green leaf lettuce, chopped
- 2 Roma tomatoes, diced
- 5 green onions, sliced
- 1 avocado, sliced
- 1 cup canned pinto beans, rinsed and drained
- 1 cup Cheddar cheese, finely grated
- 1/2 cup Daisy Brand Sour Cream
- Brown the beef over medium high heat for about 4 minutes and drain. Remove the beef from the pan to a clean bowl. Add the minced onion, garlic, and Serrano pepper to the hot pan and saute for 2 minutes over medium heat. Return the beef to the pan and add the seasonings, beef broth and the juice from 1/2 of the lime. Bring the mixture to a simmer and reduce the heat to low. Cook for an additional 5 minutes.
- Create a bed of chips on each plate and layer on vegetables, beans, beef, and Cheddar cheese. Top with a dollop of Daisy Brand sour cream. Try serving in a chip bowl instead of using a bed of chips.