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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 careful that they don't fly out of the sack!
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2
Hold the bag loosely at the top with 1 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 extra-virgin olive oil 2 turns of the pan.
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5
Add the beef to the skillet, brown and crumble it, 5 minutes.
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6
To the browned meat, add half the jalapeno peppers, 3/4 of the chopped onions and all of the garlic.
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7
Season the meat with cumin, chili powder, salt and pepper.
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8
Cook together 5 minutes more, then add the water and reduce heat to low.
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9
Adjust salt, to taste.
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10
Halve and separate the avocados.
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11
Remove pit with a spoon.
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12
With the skin in tact, using a small knife, dice the avocado while still in the skin.
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13
Scoop out the diced flesh and place in a bowl.
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14
Combine tomatoes, remaining onions, jalapenos, and cilantro gently with avocado and dress the salad with the juice of 1 lemon, extra-virgin olive oil, and salt, to your taste.
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15
Layer a 1 or 2 handfuls of chips in soup or chili bowls and top with a handful of cheese.
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16
Fill bowls with taco meat and top with more cheese, then mound up some salad on top and serve.
