Ingredients:

  • 1.25 lbs 96% lean ground beef
  • 0.5 cup plain non fat Greek yogurt
  • 1 tsp smoked paprika
  • 1 tbsp yellow mustard
  • 1 tbsp sugar-free ketchup
  • 2 tbsp finely minced dill pickles
  • 6 cups shredded romaine lettuce
  • 0.5 cup shredded sharp cheddar cheese
  • Spices: Garlic powder, onion powder, sea salt, and cracked black pepper

Instructions:

  1. Whisk the sauce. Combine the Greek yogurt, sugar-free ketchup, mustard, minced pickles, vinegar, and half the smoked paprika.
  2. Heat the pan. Set your skillet over medium high heat for 3 minutes until a drop of water dances and evaporates instantly.
  3. Sear the beef. Add the lean ground beef to the dry pan. Break it into large chunks but do not stir for at least 2 minutes until a dark brown crust forms.
  4. Season the meat. Add the garlic powder, onion powder, sea salt, black pepper, and the remaining smoked paprika.
  5. Finish the beef. Continue breaking the meat into smaller crumbles, cooking for another 5 minutes until the pink disappears and the edges are crispy.
  6. Prep the base. While the beef rests slightly, divide the shredded romaine among four large bowls.
  7. Layer the aromatics. Scatter the halved cherry tomatoes, diced red onion, and dill pickle chips over the greens.
  8. Add the protein. Spoon 5 ounces of the seasoned beef into the center of each bowl.
  9. Melt the cheese. Sprinkle the shredded sharp cheddar over the hot beef immediately until it begins to soften and glisten.
  10. Drizzle and serve. Top each bowl with a generous dollop of the velvet yogurt sauce.