Ingredients:

  • 1 lb Lean Ground Beef (90/10 ratio)
  • 1 tbsp Chili Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Cumin
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ¼ tsp Cayenne Pepper
  • ½ tsp Sea Salt
  • ¼ cup Water or Beef Broth
  • 1 large head Romaine Lettuce, chopped
  • 1 cup Cherry Tomatoes, halved
  • 15 oz Black Beans, rinsed and drained
  • 1 cup Sweet Corn
  • ½ cup Red Onion, finely diced
  • 1 cup Shredded Sharp Cheddar Cheese
  • 1 large Avocado, sliced
  • 2 cups Tortilla Chips
  • ½ cup Greek Yogurt or Sour Cream
  • ¼ cup Salsa
  • 1 tbsp Fresh Lime Juice
  • 1 tbsp Fresh Cilantro, minced
  • ½ tsp Cumin (for dressing)

Instructions:

  1. Heat the skillet over medium high heat until it’s nearly smoking. Note: This ensures the beef sears instantly instead of boiling.
  2. Brown the 1 lb Lean Ground Beef, breaking it into small crumbles with your spatula. Cook 6 minutes until no pink remains and edges are crispy.
  3. Drain any excess fat from the pan, leaving just a thin coating to help toast the spices.
  4. Stir in the 1 tbsp Chili Powder, 1 tsp Smoked Paprika, 1 tsp Cumin, ½ tsp Garlic Powder, ½ tsp Onion Powder, ¼ tsp Cayenne, and ½ tsp Sea Salt.
  5. Pour in the ¼ cup Water or Beef Broth. Simmer 2 minutes until the liquid reduces into a glossy sauce.
  6. Whisk the ½ cup Greek Yogurt, ¼ cup Salsa, 1 tbsp Lime Juice, 1 tbsp Cilantro, and ½ tsp Cumin in a small bowl. Note: This creates an emulsion that won't separate.
  7. Toss the chopped Romaine, halved Cherry Tomatoes, drained Black Beans, Corn, and diced Red Onion in a massive serving bowl.
  8. Top the greens with the warm beef, 1 cup Shredded Cheddar, and the sliced Avocado.
  9. Drizzle the dressing generously over the top and add the 2 cups of Tortilla Chips right before serving. Serve immediately while the beef is warm and chips are brittle.