Ingredients:

  • 1 lb (450 g) lean ground beef (85% lean) or ground turkey/chicken/plant-based substitute
  • 1 small yellow onion, finely diced (about 3/4 cup / 75 g)
  • 2 cloves garlic, minced (about 2 tsp / 6 g)
  • 2 tbsp (15 g) taco seasoning (store-bought) OR homemade (see note)
  • 1 tbsp (15 ml) olive oil (only if using very lean meat)
  • 1/3 cup (80 ml) water
  • 1 head romaine lettuce, chopped (about 6 cups / 240 g)
  • 1 cup (150 g) cherry tomatoes, halved
  • 1 cup (150 g) frozen corn, thawed (or 1 cup canned, drained)
  • 1 (15 oz / 425 g) can black beans, drained and rinsed (about 1 1/4 cups / 250 g)
  • 1 cup (100 g) shredded cheddar cheese
  • 1 medium avocado, diced
  • 4 cups (about 120 g) tortilla chips or baked tortilla strips (crushed or left whole)
  • 1/4 cup (15 g) fresh cilantro, chopped
  • 1 lime, cut into wedges
  • For the dressing: 1/2 cup (120 g) sour cream or plain Greek yogurt
  • For the dressing: 1/2 cup (120 g) salsa (mild or medium)
  • For the dressing: 1 tbsp (15 ml) lime juice (about 1/2 lime)
  • For the dressing: 1 tbsp (4 g) chopped cilantro
  • Salt and black pepper to taste (start with 1/4 tsp salt)
  • Optional garnish/add-ins: sliced jalapeño, pickled red onion, sliced radish, or a drizzle of hot sauce
  • Note - Homemade taco seasoning (optional): mix 2 tsp chili powder, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/2 tsp salt, pinch cayenne

Instructions:

  1. Prep: Wash and chop romaine; halve cherry tomatoes; dice avocado; chop cilantro; mince garlic; dice onion. Drain and rinse black beans and thaw corn if frozen.
  2. Make the dressing: In a small bowl or jar combine sour cream (or Greek yogurt), salsa, lime juice and chopped cilantro. Season with salt and black pepper, taste and adjust acidity or salt as needed. Refrigerate until ready to use.
  3. Cook the taco meat: Heat a large skillet over medium-high heat and add 1 tbsp olive oil only if using very lean meat. Add diced onion and sauté 2–3 minutes until translucent.
  4. Add the ground beef to the skillet, break it up with a spatula and cook about 6–8 minutes until no pink remains and meat is lightly browned. Stir in minced garlic and cook 30 seconds until fragrant.
  5. Sprinkle taco seasoning over the cooked meat, add 1/3 cup water, stir and simmer 2–3 minutes until the sauce clings to the meat and liquid reduces slightly. Taste and adjust seasoning; meat should be crumbly and well coated.
  6. Warm beans and corn (optional): Briefly warm drained black beans and thawed corn with a pinch of salt in the skillet or microwave 1–2 minutes if you prefer them warm.
  7. Assemble the salad: In a large bowl place chopped romaine and toss with about half the dressing so leaves are lightly coated. Mound seasoned meat in the center or distribute evenly.
  8. Add black beans, corn, tomatoes, shredded cheddar, diced avocado and chopped cilantro. Top with crushed or whole tortilla chips. Serve with lime wedges and remaining dressing on the side.
  9. Serve: Offer extra salsa, sour cream or hot sauce on the side and encourage guests to squeeze fresh lime over their salad. For best texture, add chips just before serving or keep them separate if making ahead.