Ingredients:

  • 5 lbs Ground Lean Beef (85/15)
  • 1 large Yellow Onion, finely diced
  • 1 packet (1 oz) Low Sodium Taco Seasoning
  • 1/2 cup Water
  • 1 Tbsp Olive Oil
  • 1 cup Mayonnaise
  • 1/2 cup Sour Cream
  • 1/4 cup fresh Lime Juice
  • 1/2 cup fresh Cilantro, firmly packed
  • 1 clove Garlic, minced
  • 1 tsp Cumin
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 large head Romaine Lettuce, chopped
  • 1 (15 oz) can Black Beans, rinsed and drained
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1 large Avocado, diced
  • 1 cup shredded Mexican Blend Cheese
  • 1 cup Crushed Tortilla Chips

Instructions:

  1. Make the Dressing: Combine all dressing ingredients (mayonnaise, sour cream, lime juice, cilantro, garlic, cumin, salt, pepper) in a blender or food processor. Blend until completely smooth and creamy. Set aside.
  2. Brown the Beef: Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté until softened (about 4 minutes). Add ground beef, breaking it up. Cook until browned completely. Drain off any excess fat.
  3. Season the Meat: Stir the taco seasoning and water into the cooked beef. Bring to a simmer and cook for 5–7 minutes, allowing the liquid to reduce and thicken. Remove from heat.
  4. Prepare the Base: In a large mixing bowl, combine the chopped romaine lettuce, rinsed black beans, and halved tomatoes.
  5. Dress the Greens: Pour about two-thirds of the prepared dressing over the lettuce mixture. Toss gently until everything is lightly coated.
  6. Layer the Salad: Spread the dressed lettuce mixture onto a large platter or divide evenly into individual bowls.
  7. Top and Finish: Spoon the seasoned beef evenly over the lettuce layer. Sprinkle generously with shredded cheese.
  8. Garnish: Artfully arrange the diced avocado on top. Just before serving, sprinkle heavily with the crushed tortilla chips. Serve immediately with the remaining dressing on the side.