INGREDIENTS
1/2
avocado
15 oz
canned pinto beans
3 tbsp
chili powder
5 oz
corn tortilla chips
4 cloves
garlic
1 1/2 lb
ground beef
1 1/2 tsp
ground cumin
1 cup
iceberg lettuce
8 servings
kosher salt
3 cups
monterey jack
1 medium
onion
1 tsp
oregano
1/4 cup
pickled jalapenos
2
plum tomatoes
2 cups
salsa
1 cup
sour cream
2 tbsp
vegetable oil