- 2 teaspoons olive oil
- 1 lb. ground beef
- 1 small onion, chopped, any kind
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 (15-oz.) jar salsa verde
- 1 (4.5-oz.) can green chiles, diced
- 1 (15-oz.) can black or white beans, drained and rinsed
- 1 cup cork kernels
- 1 cup (4 oz.) pepper Jack cheese, shredded, divided
- 2 tablespoons fresh lime juice
- 6 cups corn chips, any brand
- Salt and Pepper, to taste
Toppings:
- Sour Cream
- Avocado slices
- Sliced Radishes
- Cilantro, torn
- Green onions, chopped
Add the oil to a large skillet brought up to medium heat. Saute the beef and onion with salt and pepper for 5-6 minutes until meat in browned and onion has slightly softened. Drain excess grease from pan. Add the chili powder and cumin; cook, stirring often, 2 to 3 minutes. Stir in salsa, chiles, beans, corn and half of the cheese. Cook over medium heat, stirring often, for 3-4 minutes. Stir in fresh lime juice.
For each serving top, divide the chips, with some of the meat mixture on top. Garnish with remaining cheese. Serve with desired toppings.
Sponsor: Utah Beef Council
