Ingredients:

  • 1 lb Lean Ground Beef (90/10)
  • 2 tbsp Avocado Oil
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • 1/2 tsp Sea Salt
  • 1/4 cup Water or Beef Broth
  • 6 cups Romaine Lettuce, chopped
  • 1 cup Cherry Tomatoes, halved
  • 1 cup Black Beans, rinsed and drained
  • 1/2 cup Red Onion, finely diced
  • 1 cup Sharp Cheddar Cheese, shredded
  • 2 cups Corn Tortilla Chips, lightly crushed
  • 1 large Avocado, sliced
  • 1/4 cup Fresh Cilantro, chopped
  • 1/2 cup Sour Cream
  • 1/2 cup Chunky Salsa

Instructions:

  1. Place a large cast iron skillet or non-stick pan over medium-high heat with the avocado oil.
  2. Once the oil is shimmering, add the ground beef in a single flat disc. Let it sit undisturbed for 3 minutes to allow a mahogany-colored crust to form via the Maillard reaction.
  3. Break the meat into small crumbles using a wooden spoon. Add the chili powder, cumin, smoked paprika, garlic powder, onion powder, and sea salt. Sauté for an additional 4 minutes.
  4. Pour in the water or beef broth to deglaze the pan. Scrape up the browned bits and simmer until the liquid evaporates and coats the beef in a thick spice glaze.
  5. In large bowls, build the foundation by layering the chopped romaine lettuce, cherry tomatoes, black beans, and red onion.
  6. Top the greens with the warm seasoned beef, shredded cheddar cheese, crushed chips, and sliced avocado. Garnish with fresh cilantro, sour cream, and salsa.