Ingredients:

  • tbsp Olive Oil
  • lbs Lean Ground Beef (or 2 cans Black Beans, rinsed and drained)
  • medium Yellow Onion, finely diced
  • packet Low-Sodium Taco Seasoning Mix
  • /2 cup Water
  • large heads Romaine Lettuce, washed, dried, and roughly chopped
  • cup Cherry or Grape Tomatoes, halved
  • cup Canned Black Beans, rinsed and drained (if using beef)
  • cup Frozen Corn Kernels, thawed
  • /2 cup Sliced Black Olives
  • cup Shredded Monterey Jack or Cheddar Cheese blend
  • /2 cup Sliced Jalapeños (fresh or pickled)
  • large Avocado, diced
  • cup Buttermilk
  • /2 cup Mayonnaise (full-fat)
  • /4 cup Fresh Cilantro, finely chopped
  • tbsp Fresh Lime Juice
  • tsp Garlic Powder
  • /2 tsp Onion Powder
  • /4 tsp Salt
  • Freshly ground Black Pepper
  • small (6-inch) Corn Tortillas (for scoops)
  • Vegetable Oil for shallow frying or cooking spray

Instructions:

  1. If making homemade scoops, lightly brush tortillas with oil and bake or fry until crisp (about 5-8 minutes total). Set aside to cool and break into large shards.
  2. Heat oil in the skillet. Sauté the diced onion until softened (about 4 minutes). Add the ground beef (or heat the rinsed beans if vegetarian). Cook beef until browned, draining off any excess fat.
  3. Stir in the taco seasoning mix and the 1/2 cup of water. Bring to a simmer, stirring constantly until the liquid has reduced and the meat is nicely coated and flavourful. Set aside to cool slightly.
  4. Make the dressing: In a medium bowl, vigorously whisk together the buttermilk, mayonnaise, cilantro, lime juice, garlic powder, onion powder, salt, and pepper until smooth. Taste and adjust seasoning. Refrigerate.
  5. Assemble the layers: In the large salad bowl, combine the chopped Romaine, tomatoes, corn, and black beans.
  6. Add about half of the dressing to the lettuce mixture and toss gently to lightly coat the greens. Do not overdress.
  7. Top the salad mixture with the seasoned meat/bean mixture, then sprinkle evenly with cheese, sliced olives, jalapeños, and diced avocado.
  8. Drizzle extra dressing over the top (or serve the remaining dressing on the side). Garnish immediately with the crispy tortilla shards just before presenting.