Ingredients:

  • 1 lb lean ground beef (93/7)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 0.5 tsp smoked paprika
  • 0.5 cup tomato sauce
  • 0.25 cup beef bone broth
  • 6 individual (1 oz) bags Fritos corn chips
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded romaine lettuce
  • 0.5 cup plain non-fat Greek yogurt
  • 0.25 cup pickled jalapeños

Instructions:

  1. Place a large skillet over medium-high heat. Add the ground beef, breaking it into small pieces, and cook for 5–7 minutes until no pink remains and edges are crispy.
  2. Drain any excess rendered fat from the skillet to ensure the meat base is lean and flavorful.
  3. Lower the heat to medium. Sprinkle chili powder, cumin, and smoked paprika over the beef and stir for 60 seconds to bloom the spices.
  4. Pour in the tomato sauce and beef bone broth. Simmer for 5 minutes until the liquid reduces and the sauce thickens.
  5. Gently crush the corn chips inside their individual bags and roll down the top edges to create a sturdy bowl.
  6. Ladle the warm taco meat into each bag and top with shredded cheddar, romaine lettuce, a dollop of Greek yogurt, and pickled jalapeños.