When you’re watching the big game it’s important to have some smashmouth, tough-guy food like this.

　　

Ingredients

4 servings

　　1 sack tortilla chips

　　3 tablespoons EVOO (extra-virgin olive oil)

　　2 pounds ground beef

　　2 jalapeño peppers, seeded and finely chopped

　　2 medium onions, chopped

　　3 to 4 garlic cloves, chopped

　　1 1/2 tablespoons ground cumin, a rounded palmful

　　1 1/2 tablespoons chili powder, a rounded palmful

　　Coarse salt and black pepper

　　2 firm Hass avocados

　　4 plum tomatoes, seeded and chopped

　　A handful of fresh cilantro leaves, chopped

　　Juice of 1 lemon

　　4 cups shredded Monterey Jack or sharp Cheddar cheese

　　

Step 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—hold the bag loosely at the top with one hand while you crush the chips with the other.

　　

Step 2

Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons of the EVOO twice around the pan. Add the beef to the skillet and brown and crumble it for 5 minutes. To the browned meat add half the chopped jalapeño, three fourths of the chopped onions, and all of the garlic. Season the meat with the cumin, chili powder, and salt and pepper. Cook them together for 5 minutes more, then add about a cup of water and reduce the heat to low. Add salt to taste.

　　

Step 3

Halve and separate the avocados. Remove the pit with a spoon. Use a small knife to dice the avocado while still in the skin. Scoop out the diced flesh and place it in a bowl. Combine the tomatoes, remaining onions, remaining jalapeño and the cilantro gently with the avocado and dress the salad with the lemon juice, the remaining tablespoon of EVOO and salt to taste.

　　

Step 4

Layer a handful or two of the chips into soup or chili bowls and top them with a handful of cheese. Fill the bowls with taco meat and top with more cheese, then mound some salad on top and serve.

　　Rachael Ray Express Lane Meals