Ingredients:

  • 1/2 cup Mayonnaise (full fat preferred)
  • 1/4 cup Greek Yogurt or Sour Cream
  • 3 Tbsp Fresh Lime Juice
  • 1/2 cup Fresh Coriander (Cilantro), packed
  • 1 large Garlic Clove, finely minced
  • 1 tsp Honey or Agave Nectar
  • 1/2 tsp Hot Sauce (optional)
  • 1–3 Tbsp Water (for thinning)
  • Salt and Black Pepper (To taste)
  • 5 lb Lean Ground Beef
  • 1/2 medium Yellow Onion, finely diced
  • 1/2 cup Beef Broth or Water
  • 1 Tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 2 large heads Romaine Lettuce, chopped
  • 1 can (15 oz) Canned Black Beans, rinsed and drained
  • 1 cup Sweet Corn
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1/4 small Red Onion, thinly sliced or finely diced
  • 1 cup Shredded Cheese (Cheddar/Monterey Jack)
  • 5 cups Tortilla Chips, lightly crushed

Instructions:

  1. In a blender, food processor, or mixing bowl, combine the mayonnaise, Greek yogurt, lime juice, coriander, garlic, honey, and hot sauce.
  2. Blend until completely smooth and the coriander is integrated (the dressing should be vibrant green). If too thick, add water 1 tablespoon at a time until pourable.
  3. Season generously with salt and pepper. Cover and place in the fridge while you prepare the rest of the salad.
  4. Heat a large frying pan over medium-high heat. Add the diced onion and cook for 3-4 minutes until softened.
  5. Add the ground beef to the pan. Break up the meat with a wooden spoon and cook until fully browned (about 6-8 minutes).
  6. Transfer the cooked beef to a colander positioned over a bowl. Allow the excess grease to drain off completely for 2 minutes. Return the meat to the pan.
  7. Stir in the chili powder, cumin, smoked paprika, oregano, and salt/pepper. Cook for 1 minute until fragrant (this 'blooms' the spices).
  8. Pour in the beef broth. Bring to a simmer, then reduce heat and cook until the liquid has mostly evaporated and the meat is moist but not saucy (about 5 minutes).
  9. Remove the beef from the heat and allow it to cool slightly while you assemble the salad components.
  10. Ensure the romaine lettuce is dry and chopped. Halve the tomatoes, rinse and drain the black beans, and prepare the corn and red onion.
  11. In a very large bowl, combine the chopped romaine lettuce, black beans, corn, tomatoes, and red onion.
  12. Add the slightly cooled (but still warm) seasoned beef mixture and the shredded cheese to the salad bowl.
  13. Add about half of the crushed tortilla chips to the bowl.
  14. Pour about two-thirds of the Cilantro-Lime Dressing over the salad ingredients.
  15. Toss everything gently but thoroughly until the ingredients are well coated. Serve immediately into individual bowls, garnishing each serving with a drizzle of the remaining dressing and the remaining crushed tortilla chips for maximum top-level crunch.