Taco Salad Bowls

Ingredients

2 Tablespoons Butter, Or Oil
1- 1/2 cup Onion, Diced
1 whole Jalapeno, Minced (seeded Or Not)
6 cloves Garlic, Minced,
2 pounds Beef, Ground
2 Tablespoons Cumin
1- 1/2 teaspoon Chili Powder
1- 1/2 teaspoon Kosher Salt
3- 1/2 cups Beef Broth
4 Tablespoons Tomato Paste
Your Favorite Tortilla Chips, To Serve
Your Favorite Toppings, To Serve

Directions

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