Tortilla chips and iceberg lettuce topped with ground beef, tomatoes, cheddar cheese, black olives, and green onion then drizzled with a creamy avocado and garlic dressing.
Add the ground beef and onion to a large skillet over medium-high heat and cook while breaking up the beef with a spatula until browned, about 8 minutes. Stir in the garlic powder, cumin, chili powder, 1/2 tsp salt, and 1/4 tsp pepper until well combined. Pour in the water and stir to combine. Bring to a boil then reduce heat to medium-low and simmer, stirring occasionally, until water has evaporated, about 10 more minutes.
MAKE THE DRESSING: Mash the avocado in a bowl with the back of a fork. Stir in the garlic, vinegar, lime juice, olive oil, 1/8 tsp salt, and 1/8 tsp pepper. Taste and season with additional salt & pepper if necessary.
Lay out four large bowls and fill the bottoms of the bowls evenly with tortilla chips. Top off each bowl evenly with lettuce, beef, cheese, tomatoes, olives and green onion. Drizzle the avocado dressing over the salads and serve.
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