Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp low-sodium taco seasoning
  • 1/4 cup beef broth
  • 2 large heads romaine lettuce, chopped into bite-sized ribbons
  • 1 cup cherry tomatoes, halved
  • 15 oz canned black beans, rinsed and drained
  • 1 cup sweet corn, fresh or thawed
  • 1/2 cup sharp cheddar cheese, freshly shredded
  • 1 large avocado, cubed
  • 1/2 cup tortilla strips
  • 1/2 cup plain Greek yogurt
  • 1/3 cup chunky salsa
  • 1 tbsp fresh lime juice

Instructions:

  1. Brown the 1 lb lean ground beef. Heat a large skillet over medium high heat and cook the beef until no pink remains, breaking it into small, uniform crumbles. Note: Breaking the meat into small bits increases surface area for better spice coverage.
  2. Drain the excess fat. Tilt the pan and spoon out any liquid fat, leaving just a thin coating to help with the next step. Note: Too much fat will make the salad feel heavy and greasy.
  3. Flash bloom the 2 tbsp taco seasoning. Add the spices directly to the meat and sauté for 60 seconds until the aroma fills the kitchen. Note: This step activates the fat soluble flavor compounds in the spices.
  4. Deglaze with 1/4 cup beef broth. Pour the broth into the pan and scrape the bottom with a wooden spoon until the liquid reduces into a thick glaze.
  5. Emulsify the zesty crema. In a small bowl, whisk together the 1/2 cup Greek yogurt, 1/3 cup salsa, and 1 tbsp lime juice until completely smooth and velvety.
  6. Prep the greens. Chop the 2 large heads of romaine into ribbons and place them in large serving bowls.
  7. Create the thermal barrier. Layer the 15 oz black beans and 1 cup sweet corn over the lettuce until the greens are mostly covered. Note: This prevents the hot beef from wilting the lettuce.
  8. Add the warm protein. Spoon the glazed beef over the bean and corn layer.
  9. Apply final toppings. Top with the 1 cup halved cherry tomatoes, 1/2 cup shredded cheddar, and the cubed avocado.
  10. Finish and serve. Drizzle with the prepared dressing and scatter the 1/2 cup tortilla strips over the top until the salad looks vibrant and loaded. Serve immediately. Seafood Pasta Salad: The Zesty Coastal Classic Recipe — This Seafood Pasta Salad is the ultimate summer dish. Skip the tired store-bo...The Best Homemade Olive Garden Salad Dressing Recipe — Forget the bottle This Copycat Olive Garden Salad Dressing recipe delivers th...Classic Tuna Salad Recipe with Egg in 10 Minutes — Master our classic Tuna Salad recipe featuring grated hard-boiled eggs for ul... $img_2$