Easy Taco Bowls

Toss 1 large tomato, chopped, ¼ medium red onion, finely chopped, ½ jalapeño, finely chopped, ¼ cup finely chopped cilantro, and 3 Tbsp. fresh lime juice in a small bowl to combine; season with kosher salt. Set salsa aside.

Pulse ½ jalapeño, coarsely chopped, 1 small yellow onion, coarsely chopped, and 6 garlic cloves, coarsely chopped, in a food processor until finely chopped.

Heat 2 Tbsp. extra-virgin olive oil in a medium skillet over medium-high. Cook 1 lb. ground beef (20% fat), stirring and breaking up with a wooden spoon, until browned and cooked through, 6–8 minutes. Add onion mixture and one 1-oz. packet taco seasoning mix; cook, stirring often, until beginning to stick to pan, 6–8 minutes. Pour in ½ cup water, scraping up any browned bits stuck to bottom of pan. Cook, stirring often, until sauce is slightly thickened, about 2 minutes.

Divide spiced beef and cooked rice among bowls. Serve with sliced avocado, tortilla chips, shredded lettuce, lime wedges, and reserved salsa.