Separate compartments are key to packing this lunch. Switch up the fixings to keep it fresh: Salsa, guac, and sour cream are all good options.
Recipe information
Yield
6 Servings
Ingredients
Preparation
Heat oil in a large skillet, preferably cast-iron, over medium heat. Add onion and cook, stirring often, until softened and lightly browned, 8–10 minutes. Add garlic and Fresno chile and season with salt and pepper. Cook, stirring, until garlic is fragrant, about 1 minute. Add chili powder, cumin, and paprika and cook, stirring, until spices are fragrant, about 1 minute more. Add ground beef, season with salt and pepper, and cook, breaking up with a spoon, until meat is cooked through, about 5 minutes. Add beans, tomatoes, corn, and ½ cup water and bring to a simmer. Season again with salt and pepper and cook, stirring occasionally, until liquid is reduced slightly and tomatoes have burst, 8–10 minutes. Serve 1/3-cup portions of meat mixture over soft tacos or alongside chips; top with cheese and avocado.
