Taco-Mole is a Cohen creation born out of an appreciation for minimal dishes to wash afterwards. This meal is easy to deconstruct for loved ones with specific food allergies or preferences.


2 lbs. ground beef

1 white or yellow onion, diced

1 bell pepper, diced

3 ripe avocadoes

2 Tbsp. Rotel

3 Tbsp. minced garlic

2 tsp cumin

1 tsp oregano

½ tsp ground black pepper

1 can organic, vegetarian refried beans

tortilla chips


  1. Put ground beef, ¾ of the onion, bell pepper, and garlic in a non-stick pan on medium-high heat.
  2. When beef is browned and vegetables are soft, add cumin, oregano, and black pepper. Stir and put on low heat to keep warm.
  1. In a medium bowl, mix the remaining ¼ of your onion with avocados and Rotel (get all of the green chiles you can). Add salt and pepper to taste.
  2. Warm up refried beans.
  3. To plate, put ½ cup of the beef mixture in the bottom of each bowl. Add ¼ cup of refried beans as the next layer. Top it off with a heaping spoonful of the guacamole. Eat with tortilla chips.

Vegan Option

Substitute beef with sautéed cauliflower rice. Cook cauliflower rice until soft.

Back to blog