Ingredients:

  • 1 pound ground beef (450g)
  • 1 tablespoon olive oil (15 ml)
  • 1 packet (1.25 oz/35g) taco seasoning mix
  • ½ cup water (120 ml)
  • 1 head romaine lettuce, chopped (about 6 cups/400g)
  • 1 cup shredded cheddar cheese (115g)
  • 1 (15 ounce/425g) can black beans, rinsed and drained
  • 1 (15 ounce/425g) can whole kernel corn, drained
  • 1 cup cherry tomatoes, halved (about 150g)
  • ½ red onion, thinly sliced (about 75g)
  • 1 avocado, diced
  • ½ cup sour cream (120g)
  • ¼ cup mayonnaise (60g)
  • 2 tablespoons taco sauce, plus more to taste (30ml)
  • 1 tablespoon lime juice (15 ml)
  • ½ teaspoon ground cumin (2.5ml)
  • Salt and black pepper to taste
  • Tortilla chips, crushed (optional)
  • Salsa (optional)
  • Guacamole (optional)
  • Jalapeños, sliced (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Stir in taco seasoning and water. Bring to a simmer and cook for 5-7 minutes, or until the liquid has reduced and the beef is well-seasoned.
  3. In a small bowl, whisk together sour cream, mayonnaise, taco sauce, lime juice, cumin, salt, and pepper. Taste and adjust seasonings as needed.
  4. In a large bowl, combine chopped lettuce, cheddar cheese, black beans, corn, cherry tomatoes, and red onion.
  5. Spoon the seasoned ground beef over the salad base.
  6. Drizzle the creamy taco dressing over the salad. Toss gently to combine. Top with diced avocado and crushed tortilla chips (if desired). Serve immediately with salsa, guacamole, and jalapeños, if desired.