Hearty Taco Salad

• •1 lb ground beef, lean
• •1 tablespoon olive oil
• •0.5 cup yellow onion, chopped
• •2 cloves garlic, minced
• •2 teaspoon chili powder
• •1 teaspoon ground cumin
• •0.5 teaspoon smoked paprika
• •0.5 teaspoon dried oregano
• •0.8 teaspoon salt
• •0.3 teaspoon black pepper, freshly ground
• •1 tablespoon tomato paste
• •0.3 cup beef broth or water
• •8 cups romaine lettuce, chopped
• •1 cup cherry tomatoes, halved
• •15 oz can black beans, rinsed and drained
• •1 cup corn kernels, fresh, frozen (thawed), or canned (drained)
• •0.3 cup red onion, thinly sliced or diced
• •1 large avocado, diced
• •1 cup shredded cheddar cheese or Mexican blend
• •4 cups tortilla chips, crushed or whole
• •0.5 cup mayonnaise
• •0.5 cup sour cream or plain Greek yogurt
• •2 tablespoon lime juice, fresh
• •2 tablespoon fresh cilantro, chopped
• •0.5 teaspoon chili powder
• •0.3 teaspoon ground cumin
• •0.3 teaspoon garlic powder
• •0.3 teaspoon salt
• •1 tablespoon water or milk

Instructions

1. 1

   **Prepare the Seasoned Beef:** Heat olive oil in a large skillet or frying pan over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned. Drain any excess fat.

2. 2

   Add the chopped yellow onion to the skillet with the beef and cook until softened, about 3-4 minutes. Stir in the minced garlic, chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for 1 minute more until fragrant.

3. 3

   Stir in the tomato paste and beef broth (or water). Bring to a simmer, then reduce heat to low and let it cook for 5-7 minutes, allowing the flavors to meld and the sauce to thicken slightly. Remove from heat and set aside.

4. 4

   **Make the Creamy Taco Dressing:** In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), fresh lime juice, chopped cilantro, chili powder, ground cumin, garlic powder, and salt. If the dressing is too thick, add water or milk 1 tablespoon at a time until desired consistency is reached. Taste and adjust seasonings if needed.

5. 5

   **Assemble the Salad:** In a large serving bowl, combine the chopped romaine lettuce, halved cherry tomatoes, rinsed black beans, corn kernels, diced red onion, and diced avocado.

6. 6

   Pour about half of the creamy taco dressing over the salad ingredients and toss gently to coat. You can add more dressing to taste, reserving some for individual servings if desired.

7. 7

   Divide the dressed salad among 4 individual plates or bowls. Top each serving with a generous portion of the seasoned ground beef. Sprinkle with shredded cheddar cheese and garnish with crushed or whole tortilla chips. Serve immediately with extra dressing on the side.

Chef's Tips

• 💡**Make Ahead:** The seasoned beef can be cooked up to 2 days in advance and stored in the refrigerator. The dressing can also be prepared a day ahead. Store components separately to maintain freshness and texture.
• 💡**Customization:** Feel free to swap ground beef for ground turkey, chicken, or a plant-based crumble for a vegetarian option. Add other toppings like sliced jalapeños, pickled red onions, or a dollop of guacamole.
• 💡**Keep it Crisp:** For best results, keep the dressing separate until just before serving to prevent the lettuce and chips from becoming soggy. You can also serve the taco chips on the side for individual crunch.
• 💡**Warm Beef:** Reheat the seasoned beef gently before adding it to the salad for a more comforting, hearty experience.