Where Allowed By Law Recipe

Brown the protein

Heat a large skillet over medium-high heat. Add olive oil. When shimmering, add the ground beef (or plant-based substitute). Season with salt and black pepper. Cook, breaking up with a spoon, until nicely browned and no longer pink, about 6–8 minutes. Use a slotted spoon to transfer excess fat if the pan becomes too greasy, leaving browned bits in the pan.

Sauté aromatics

Reduce heat to medium. Add the diced onion to the same skillet and sauté in the rendered fat (add a splash more olive oil if pan is dry) until translucent, about 4 minutes. Add the minced garlic and cook until fragrant, about 30 seconds.

Stir in the tomato paste and cook, stirring constantly, 1–2 minutes to remove raw tang and concentrate flavor.

Add the chopped canned tomatoes, smoked paprika, ground cumin, brown sugar (or maple syrup), and vinegar. Stir to combine, scraping any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer and cook, uncovered, for 6–8 minutes to thicken slightly and meld flavors.

Taste and adjust seasoning with additional salt, pepper, or a pinch more sugar/vinegar as needed to balance acidity and sweetness.

Meanwhile, in a separate small skillet over medium-high heat, add a teaspoon of olive oil. Add the sliced mushrooms, season lightly with salt, and sauté until golden and their liquid has evaporated, about 5–7 minutes. Add the mushrooms to the main skillet with the sauce.

Add the baby spinach to the sauce and stir until wilted, about 1–2 minutes. Stir in chopped parsley.

Return the browned protein fully to the sauce if you had removed any excess fat earlier and stir to combine. Simmer another 2–3 minutes so flavors marry.

Sprinkle shredded cheese evenly over the top of the mixture, cover the skillet for 1–2 minutes off heat (or place briefly under a broiler for 45–60 seconds if your pan is broiler-safe) until cheese is melted and bubbly.

Top with pickled jalapeños if using, and garnish with fresh cilantro. Serve with lime wedges for squeezing over.

Spoon the hot mixture onto tortilla chips for nachos or into warm tortillas to make tacos. Offer sour cream or plain yogurt on the side for dolloping. Serve immediately.