Ingredients:

  • 1/2 cup plain Greek Yoghurt (full-fat for best results)
  • 1/4 cup Mayonnaise
  • 2 tbsp Fresh Lime Juice
  • 1/4 cup, packed Fresh Cilantro, chopped
  • 1 tsp Honey or Agave Nectar
  • 1/4 tsp Ground Cumin
  • Salt and Black Pepper, To taste
  • 1 tbsp Olive Oil
  • 1 small Yellow Onion, diced
  • 2 Garlic Cloves, minced
  • 1 lb Ground Beef (85/15 or 90/10)
  • 2 tbsp Taco Seasoning Mix
  • 1/2 cup Beef Stock (or water)
  • 1 (15 oz) can Canned Black Beans, rinsed and drained
  • 1 large head Romaine Lettuce, finely shredded
  • 1 cup Cherry Tomatoes, halved or quartered
  • 1/2 cup Sweetcorn, drained
  • 1 cup Shredded Cheddar or Monterey Jack cheese
  • 1/2 cup Sliced Black Olives (optional)
  • 4 oz Tortilla Chips
  • 1 large Avocado or Guacamole (for serving)

Instructions:

  1. Combine: In a small bowl or jar, whisk together the Greek yoghurt, mayonnaise, lime juice, chopped cilantro, honey, cumin, salt, and pepper until completely smooth. Taste and adjust seasoning. Cover and chill in the fridge.
  2. Sauté Aromatics: Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and cook for 3-5 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
  3. Brown the Meat: Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned (about 6–8 minutes). Drain off any excess fat from the pan.
  4. Season and Simmer: Stir in the taco seasoning and cook for 1 minute. Pour in the beef stock and bring to a simmer. Cook until the liquid has mostly evaporated and the mixture is rich and well-coated (about 3 minutes).
  5. Add Beans & Cool: Stir in the rinsed black beans and heat through for 1 minute. Remove the skillet from the heat and allow the beef mixture to cool slightly (5–10 minutes) before assembly.
  6. Assemble the Base: Ensure the lettuce is thoroughly washed and dry. In a very large bowl, combine the shredded lettuce, cherry tomatoes, sweetcorn, olives (if using), and shredded cheese.
  7. Combine & Toss: Add the slightly cooled, seasoned beef and bean mixture to the salad bowl. Drizzle about half of the prepared cilantro-lime dressing over the salad mixture. Gently toss everything together.
  8. Serve: Serve the salad immediately, topped with crispy tortilla chips and fresh avocado or guacamole. Offer the remaining dressing on the side.