Ingredients:

  • 1/2 cup full-fat Mayonnaise
  • 1/4 cup Plain Greek Yogurt or Sour Cream
  • 2 tablespoons freshly squeezed Lime Juice
  • 1 to 2 tablespoons Water (to adjust consistency)
  • 1 teaspoon Taco Seasoning Blend
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Hot Sauce (optional)
  • Salt and Black Pepper, to taste
  • 5 lbs Lean Ground Beef (85-90%)
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 medium Yellow Onion, diced finely
  • 2 cloves Garlic, minced
  • 1 tablespoon Chili Powder
  • 1 teaspoon ground Cumin
  • 1/2 teaspoon Dried Oregano
  • 1/2 cup Beef Broth or Water
  • 6 small Corn or Flour Tortillas (cut into 1/2-inch strips)
  • 1 tablespoon Neutral Oil (e.g., canola, vegetable)
  • 1/4 teaspoon Fine Sea Salt
  • 1 large head Romaine Lettuce, chopped
  • 1 can (15 oz) Canned Black Beans, rinsed and drained
  • 1 cup Canned Sweetcorn, drained
  • 1 cup Cherry Tomatoes, halved
  • 1 cup Shredded Cheddar or Monterey Jack Cheese
  • 1 large Avocado, diced
  • 2 tablespoons Fresh Coriander/Cilantro, chopped (for garnish)

Instructions:

  1. Whisk the Dressing: In a small bowl, combine the mayonnaise, Greek yogurt/sour cream, lime juice, water, and all the specified dressing seasonings (taco seasoning, garlic powder, hot sauce, salt, pepper). Whisk thoroughly until smooth. Cover and refrigerate to allow flavours to meld.
  2. Prepare the Tortilla Strips: Preheat the oven to 350°F (180°C). Toss the tortilla strips with neutral oil and fine sea salt. Spread them in a single layer on a parchment-lined baking sheet.
  3. Bake for Crunch: Bake for 8–10 minutes, flipping halfway through, until the strips are golden brown and crispy. Remove from oven and let cool completely.
  4. Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3–4 minutes until softened. Add the minced garlic and cook for 30 seconds until fragrant.
  5. Brown the Beef: Add the ground beef to the skillet. Break it up with a wooden spoon and cook until fully browned (about 6–8 minutes).
  6. Drain the Fat (Crucial Step): Once cooked, transfer the beef mixture to a colander and drain off any excess fat. Return the beef to the skillet.
  7. Season the Meat: Sprinkle the chili powder, cumin, oregano, salt, and pepper over the beef. Stir well and cook for 1 minute to bloom the spices.
  8. Simmer: Pour in the beef broth. Bring to a gentle simmer and cook for 2–3 minutes until the liquid has mostly absorbed, leaving the beef moist and richly seasoned. Keep warm or set aside to cool slightly.
  9. Combine Salad Base: In the largest mixing bowl, combine the chopped romaine lettuce, black beans, corn, and cherry tomatoes.
  10. Dress Lightly: Add 2/3 of the refrigerated Southwestern Ranch dressing to the salad components and toss gently to coat.
  11. Plate and Serve: Divide the dressed salad among four plates or bowls. Spoon a generous portion of the warm seasoned beef over the top of the salad mixture.
  12. Garnish: Top each salad immediately with the shredded cheese, diced avocado, and the crispy baked tortilla strips. Drizzle the remaining dressing over the beef and garnish with fresh coriander. Serve immediately.