Taco Rice Bowl

For the Taco Meat:

2 tablespoons (30 ml) neutral oil, such as vegetable or canola

1 medium white or yellow onion (7 ounces; 200 g), finely diced (about 1 cup)

2 medium cloves garlic (10 g), minced

1 pound (454 g) ground beef, preferably 80% lean

1 tablespoon (8 g) chile powder

2 teaspoons (7 g) Diamond Crystal kosher salt; for table salt, use half as much by volume

1 1/2 teaspoons ground cumin

1/4 teaspoon freshly ground black pepper

1/4 teaspoon smoked paprika

1/4 teaspoon dried oregano

4 teaspoons ketchup (about 1 ounce; 25 g)

1 cup (240 ml) water

In a large nonstick skillet over medium-high, heat oil until shimmering. Add onion and garlic and cook, stirring constantly to avoid browning, until tender and fragrant, about 3 minutes. Add ground beef and cook, using a wooden spoon to break up meat into small pieces, until the beef starts to brown, about 5 minutes.

Add chile powder, salt, ground cumin, black pepper, smoked paprika, dried oregano, ketchup, and 1 cup (240 ml) water. Cook, using a wooden spoon to scrape and stir bottom of the skillet. Bring to a boil over high heat and cook until liquid slightly thickens, about 3 minutes. Remove from heat, season to taste, and cover to keep warm; set aside.

To Serve:

• 4 cups cooked short-grain white rice (25 ounces; 700 g)

• 1 cup cheddar cheese

• 2 cups shredded iceberg lettuce (6 1/2 ounces; 180 g)

• 1 large tomato (11 1/4 ounces; 320 g), halved and sliced (about 1/8-inch-thick slices)

• Salsa, homemade or store-bought, for serving

• Tortilla chips, for serving

Divide cooked rice equally among 4 plates. Top each with taco meat, followed by the cheese sauce, lettuce, and sliced tomato. Garnish with salsa and crushed tortilla chips.