Taco Salad Bowls

Heat the oil/butter in a sauté pan over medium heat. Add the onions and jalapeno and sauté until softened, 8-10 minutes. Add the garlic to the pan and continue to sauté until fragrant, about 1 minute.

Crumble the beef into the pan and cook until the meat is browned, about 8 to 10 minutes. Season with the cumin, chili powder and salt, stirring to combine. Cook for 1 minute. Stir in the broth and tomato paste, making sure to scrape the browned bits from the bottom of the pan.

Bring to a simmer and cover, stirring occasionally, for 15 minutes, until meat is tender. Remove the cover and, using a potato masher, break up the mixture. Raise the heat and cook until most of the liquid has evaporated, approximately 15-20 minutes, stirring frequently to prevent sticking.

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.

Can be used for tacos, taco salad or enchiladas.