Ingredients:

  • 300g Roma tomatoes, finely diced
  • 50g white onion, finely diced
  • 15g fresh cilantro, chopped
  • 50g jalapeño, seeded and minced
  • 30ml fresh lime juice
  • 3g sea salt
  • 450g lean ground beef (90/10)
  • 15ml olive oil
  • 12g chili powder
  • 2g ground cumin
  • 3g garlic powder
  • 120ml water or beef broth
  • 8 corn tortillas (6-inch)
  • 480ml vegetable oil for frying
  • 250g refried beans
  • 60g shredded iceberg lettuce
  • 115g crumbled Cotija cheese
  • 150g avocado, sliced

Instructions:

  1. In a medium bowl, toss the diced tomatoes, white onion, jalapeño, and cilantro.
  2. Pour in the lime juice and sprinkle with salt; stir gently to combine.
  3. Let the salsa sit for at least 10 minutes to allow flavors to meld.
  4. Heat olive oil in a saucepan over medium-high heat. Add ground beef and cook until no longer pink, breaking it into small crumbles.
  5. Stir in chili powder, cumin, and garlic powder; toast for 60 seconds.
  6. Pour in water or beef broth and simmer until liquid has reduced and beef is well-coated.
  7. Heat vegetable oil in a cast-iron skillet. Fry corn tortillas in small batches until golden brown and crisp, then drain on paper towels.
  8. Spread a thin layer of refried beans on each crispy tortilla to create a moisture barrier.
  9. Layer with seasoned ground beef, shredded iceberg lettuce, diced salsa, Cotija cheese, and avocado slices.