Ingredients
- 4 8-inch tortillas (gluten-free if needed)
- 1/2 tablespoon olive oil
- Sea salt, to taste
- 1/2 pound 93% lean ground beef
- 2/3 cup salsa
- 4 ounces cheddar cheese, or a Mexican cheese blend (very tightly packed)
- 1 Roma tomato diced
- 1 avocado diced
- 2 tablespoons canned jalapeño peppers
- 1/4 cup sour cream
- 1/4 cup cilantro finely chopped
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- Rub the olive oil on both sides of the tortillas and then cut into 8 triangles.
- Arrange them in a single layer on 2 baking sheets, sprinkling with salt.
- Bake for 10-12 minutes, until golden brown and crispy. Switch the sheets halfway through the baking time.
- While the tortillas bake, heat a medium pan on medium-high heat and cook the beef until no longer pink inside, breaking it up as you cook.
- Once the tortillas are baked, let them cool for 5 minutes.
- Stir the salsa into the beef and divide this mixture evenly over the baked chips, followed by the cheese.
- Bake until the cheese melts, about 5 minutes.
- Top with remaining ingredients and serve.
