Dinners in tex-mex

Dinners in tex-mex

INGREDIENTS
1 1/2 tablespoon chili seasoning
2 teaspoons ground cumin
2 teaspoons of onion powder
1 teaspoon of garlic powder
1/2 teaspoon of salt
1/2 teaspoon of pepper
1 lb. lean ground beef
1 can of black kidney beans, drained and rinsed (19 oz / 540 ml)
4 cups romaine lettuce cut into strips
2 tomatoes cut into cubes
1 pepper cut into slices
1 sliced avocado
1/2 cup grated cheddar cheese
1 cup homemade corn chips, roughly crushed (see recipe)
1/2 cup sour cream (optional)
2 tablespoons fresh coriander, chopped (optional)

PREPARATION
1. In a small bowl, combine chili seasoning, cumin, onion and garlic powders, salt and pepper. In large skillet, cook ground beef over medium-high heat, dissolving with a wooden spoon, for 5 minutes or until it has lost its pink hue. Degrease the skillet, add the spice mixture and the black beans, and continue cooking for 2 minutes.

2. Divide the lettuce into bowls. Top with ground beef and garnish with tomatoes, pepper, avocado and cheddar. Serve bowls sprinkled with corn chips (See recipe) and garnished with sour cream and coriander, if desired.

A good thing

The avocado slices are sprinkled with a little lime juice. In addition to preventing them from blackening, the lime enhances their taste.