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Export 20 ingredients for grocery delivery
Step 1
Cut the tortillas into ½-inch strips. Heat oil in a 10-inch nonstick skillet over medium-high heat. Add the tortilla strips and fry in batches until just golden, about 1 minute per side. Handle with kitchen tongs while frying to avoid oil splatter. Transfer to a plate and sprinkle with salt. Reserve 1 tablespoon of oil and discard the rest.
Step 2
Slice the avocado in half lengthwise, remove the pit, and scoop the pulp into a small bowl. Add lime juice and salt and use a fork to mash it. Cover tightly with saran wrap and set aside at room temp.
Step 3
Measure remaining ingredients before beginning.
Step 4
Combine the cooked rice with butter, lime juice, cumin, and cilantro. Season with 1 tsp. salt if not already seasoned. Cover the rice and set aside. (*See notes for how I cook 3 cups of flavorful rice. )
Step 5
Add the reserved oil from frying the tortillas (1 tbsp.) to a large skillet over medium-high heat. Add the corn and cook for 4-5 minutes, stirring occasionally. Reduce heat to medium. Add the black beans, jalapenos, hot sauce, garlic powder, onion powder, and salt. Stir to combine and heat through for 2 minutes. Transfer to a bowl and cover with foil.
Step 6
Add the ground beef and onions to the same skillet over medium-high heat. Cook and crumble for 7-10 minutes, or until the beef is brown and cooked through. Drain grease. Add the garlic and taco seasoning and stir in 2/3 cup water. Bring to a boil until thickened, then reduce to a simmer for 1 minute. Remove from heat.
Step 7
Distribute ¾ cup of rice in each serving bowl, followed by a scoop of the warm corn/beans, followed by the beef mixture.
Step 8
Sprinkle with tomatoes and shredded cheese. Add a scoop of the avocado mixture and a dollop of sour cream. Top with fried tortilla strips and serve!
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