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Ingredients
  • 12 oz. ground chuck
  • ½ cup chopped yellow onion (from 1 small onion)
  • ½ tsp. ground cumin
  • ½ tsp. chili powder
  • ½ tsp. kosher salt
  • ½ tsp. black pepper
  • 9 oz. corn tortilla chips
  • 1 (15-oz. can) pinto beans, drained and rinsed
  • 12 oz. pre-shredded Mexican 4-cheese blend (about 3 cups)
  • ½ cup minced red onion (about 1 small onion)
  • ¼ cup pickled jalapeño slices
  • 1 medium-size ripe avocado, diced
  • ½ cup sour cream
  • ¼ cup chopped fresh cilantro
  • 1 cup jarred salsa
  • 1 lime, cut into wedges
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