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1
Lightly crush the chips by popping open the bag and giving the chips a few light whacks with a frying pan.
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2
Careful that they dont fly out of the sackhold the bag loosely at the top with one hand while you crush the chips with the other.
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3
Heat a large nonstick skillet over medium-high heat.
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4
Add 2 tablespoons of the EVOO twice around the pan.
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5
Add the beef to the skillet and brown and crumble it for 5 minutes.
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6
To the browned meat add half the chopped jalapeno, three fourths of the chopped onions, and all of the garlic.
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7
Season the meat with the cumin, chili powder, and salt and pepper.
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8
Cook them together for 5 minutes more, then add about a cup of water and reduce the heat to low.
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9
Add salt to taste.
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10
Halve and separate the avocados.
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11
Remove the pit with a spoon.
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12
Use a small knife to dice the avocado while still in the skin.
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13
Scoop out the diced flesh and place it in a bowl.
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14
Combine the tomatoes, remaining onions, remaining jalapeno and the cilantro gently with the avocado and dress the salad with the lemon juice, the remaining tablespoon of EVOO and salt to taste.
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15
Layer a handful or two of the chips into soup or chili bowls and top them with a handful of cheese.
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16
Fill the bowls with taco meat and top with more cheese, then mound some salad on top and serve.
