Ingredients:

  • 1 lb lean ground beef
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp water
  • 6 cups chopped romaine lettuce
  • 1 cup halved cherry tomatoes
  • 1 cup canned black beans, rinsed and drained
  • 1 cup canned corn, drained
  • 1 cup shredded sharp cheddar cheese
  • 1 medium avocado, diced
  • 1/2 cup red onion, finely diced
  • 2 cups crushed corn tortilla chips
  • 1/2 cup plain Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tbsp extra virgin olive oil
  • 1 tsp honey
  • 1 clove garlic, minced
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place a large skillet over medium-high heat. Add 1 lb lean ground beef and cook, breaking it apart with a spatula, until the meat is rich brown-brown, no pink remains, and it reaches an internal temperature of 160°F (71°C).
  2. Drain any excess grease from the pan.
  3. Stir in 1 tbsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1/2 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper.
  4. Pour in 2 tbsp water and simmer for 2 minutes until the liquid reduces into a thick, glossy glaze that coats the meat; remove from heat.
  5. In a large mixing bowl, combine 6 cups chopped romaine lettuce, 1 cup halved cherry tomatoes, 1 cup canned black beans, 1 cup canned corn, and 1/2 cup finely diced red onion; toss gently to distribute.
  6. In a small bowl, whisk together 1/2 cup plain Greek yogurt, 2 tbsp fresh lime juice, 1 tbsp extra virgin olive oil, 1 tsp honey, 1 clove minced garlic, and 1/4 cup chopped fresh cilantro until velvety and smooth.
  7. Divide the salad base evenly into four bowls.
  8. Top each bowl with a generous scoop of the warm seasoned beef, followed by 1/4 cup shredded sharp cheddar cheese, a portion of the diced avocado, and 1/2 cup crushed corn tortilla chips.
  9. Drizzle the lime dressing over the top immediately before serving.