Ingredients:

  • 1 lb ground beef (85/15 lean-to-fat ratio)
  • 2 tbsp homemade taco seasoning
  • 1/4 cup beef bone broth
  • 1/2 tsp sea salt
  • 1 large head Romaine lettuce, shredded into 1-inch ribbons
  • 15 oz canned black beans, rinsed and drained
  • 1 cup sweet corn, fresh or thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup sharp cheddar cheese, freshly grated
  • 1 large avocado, cubed
  • 1/2 cup red onion, finely diced
  • 1/2 cup full-fat sour cream
  • 1/2 cup chunky salsa
  • 1 tbsp fresh lime juice
  • 2 tbsp fresh cilantro, chopped

Instructions:

  1. Heat a heavy skillet over medium high heat until a drop of water dances on the surface.
  2. Add the 1 lb ground beef, using a wooden spoon to break it into small, uniform crumbles.
  3. Cook the beef for about 6 minutes until browned and crispy on the edges.
  4. Drain all but 1 tablespoon of the fat, then stir in 2 tbsp taco seasoning and 1/4 cup beef bone broth.
  5. Simmer the beef mixture for 3 minutes until the liquid reduces into a dark, thick glaze.
  6. Remove the skillet from the heat and let the beef sit for 3 minutes to drop from searing to warm.
  7. While the beef cools, spin your shredded Romaine until it is completely dry.
  8. Whisk 1/2 cup sour cream, 1/2 cup salsa, 1 tbsp lime juice, and cilantro until a velvety, pink dressing forms.
  9. Layer the dry Romaine in a bowl, followed by the 15 oz black beans and 1 cup corn.
  10. Top with the glazed beef, tomatoes, onions, cheese, and cubed avocado, then drizzle with dressing. When you are simmering the beef in the bone broth, look for the moment the bubbles become small and thick. This is the sign that the water has evaporated and you are left with a concentrated sauce. If you see the beef starting to look dry, you've gone too far; simply add a teaspoon of water to loosen the glaze back up. This technique is similar to how street food vendors keep their meat moist and flavorful all day long.