INGREDIENTS
- 1 tbps canola oil
- 3 seeded dried ancho chilies
- 1 finely chopped white onion
- 6 finely chopped garlic cloves
- 1 tsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1 tsp all spice
- 2 lbs ground beef
- 1⁄2 cup water
- 1 cup sour cream
- 1⁄2 bunch finely chopped cilantro
- 1 squeezed fresh lime
- 6-8 mini bags Fritos
- 2 cups shredded cheese
DIY Topping Bar Ingredients
- 2 finely diced green onion
- 1 finely diced small red onion
- 1⁄4 cut into 1⁄4” cubes pineapple
- 1 finely diced red pepper
- 2 finely sliced jalapenos
- 2 finely diced roma tomatoes
- 2 cut into 1⁄4 cubes avocado
- 1 can drained and rinsed chickpeas
- 1⁄2 cup black olives
- 1 cup chopped cilantro
- 1 cup chopped lettuce
- 1 can rinsed corn
METHOD
- In a large bowl with 2 cups of warm water, add the ancho chilli peppers and soak until soft approx. 8-10 mins
- In a large saucepan, heat the canola oil over medium heat. Add the onions and cook for 3-4 minutes. Add garlic and sauté for 1-2 minutes. Remove onion and garlic from heat.
- Using a food processor or blender, add the soft ancho’s chillies, onions, garlic, salt, pepper, oregano, cumin and all spice. Blend together
- In the saucepan over medium heat cook the ground beef for 2-3 minutes.
- Add the ancho chilli paste from blender to the ground beef and cook for 1-2 minutes, stir well.
- Add 1⁄2 cup of water into beef, stir well and continue to cook for another 1-2 minutes or until water dissolves.
- In a small mixing bowl, combine the sour cream, diced cilantro and lime juice, mix well. Add to squeeze bottle for easy pouring
- Using the corn chip bags as the base, turn the bags on its side and cut with scissors along the long seam.
- Equally divide the beef mixture and spoon into the corn chip bags and top beef directly onto the beef top with shredded cheese.
- Now the fun part you get to pick your own toppings!