Ingredients:

  • 2 cups long-grain white rice, cooked and warm
  • 1 tbsp fresh lime juice
  • 1 tsp lime zest
  • 2 tbsp fresh cilantro, finely chopped
  • 0.5 tsp kosher salt
  • 1 lb ground beef, 80/20 lean ratio
  • 2 tbsp taco spice blend (chili powder, cumin, garlic powder, onion powder, smoked paprika)
  • 0.25 cup beef broth
  • 0.5 yellow onion, finely diced
  • 2 cups Nacho Cheese Doritos, lightly crushed
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded iceberg lettuce
  • 0.5 cup Roma tomatoes, diced
  • 0.25 cup sour cream
  • 1 pickled jalapeño, sliced

Instructions:

  1. In a medium mixing bowl, combine the warm cooked rice with lime juice, lime zest, chopped cilantro, and kosher salt. Toss gently to combine and keep covered to maintain heat.
  2. Heat a large skillet over medium-high heat. Add the diced yellow onion. Cook for 3 minutes until translucent and slightly golden.
  3. Add the ground beef to the skillet. Cook, breaking up the meat with a spatula, until the beef is deeply browned and a mahogany crust forms (approx. 5-7 minutes).
  4. Drain excess rendered fat from the skillet. Reduce heat to medium and stir in the taco spice blend and beef broth. Simmer for 2 minutes until the liquid has emulsified into a light sauce coating the beef.
  5. Divide the lime rice among four bowls. Top with the spiced beef mixture, followed by shredded lettuce, diced tomatoes, and shredded cheddar cheese.
  6. Immediately before serving, add 0.5 cup of crushed Doritos to each bowl. Top with a dollop of sour cream and pickled jalapeño slices to serve.