Ingredients:

  • 1 tbsp Olive Oil
  • 1 medium Yellow Onion, finely chopped
  • 1 lb Lean Ground Beef (85/15 recommended)
  • 1 tbsp Chili Powder
  • 1 tsp Ground Cumin
  • ½ tsp Smoked Paprika
  • ¼ tsp Dried Oregano
  • ¼ tsp Garlic Powder
  • ½ tsp Salt
  • ¼ tsp Black Pepper
  • ½ cup Beef Broth or Water
  • ½ cup Mayonnaise
  • ¼ cup Plain Greek Yogurt
  • ¼ cup Fresh Lime Juice
  • ½ cup Fresh Cilantro, packed
  • 1 clove Garlic, roughly chopped
  • 1 tsp Honey or Maple Syrup
  • 1 large head Romaine Lettuce, washed, dried, and chopped
  • 1 cup Cherry or Grape Tomatoes, halved
  • 1 cup Crushed Tortilla Chips
  • 1 cup Canned Black Beans, rinsed and drained
  • 1 cup Shredded Cheddar & Monterey Jack blend cheese
  • ½ cup Sliced Black Olives
  • 1 medium Avocado, diced

Instructions:

  1. Make the Dressing: Combine all dressing ingredients (mayonnaise, yogurt, lime juice, cilantro, garlic, honey, salt) in a food processor or blender. Blend until completely smooth and creamy. Refrigerate until ready to use.
  2. Prep Vegetables: Chop lettuce, halve tomatoes, dice avocado, rinse and thoroughly drain the black beans. Measure out cheese.
  3. Sauté Aromatics: Heat oil in a large skillet over medium heat. Add the chopped onion and sauté until softened and translucent (about 5 minutes).
  4. Brown the Beef: Add the ground beef to the skillet. Break it up and cook until fully browned. Drain off any excess grease.
  5. Season and Simmer: Stir in the chili powder, cumin, smoked paprika, oregano, garlic powder, salt, and pepper. Cook for 1 minute until fragrant. Pour in the beef broth/water, bring to a light simmer, and cook until the liquid has mostly evaporated, resulting in richly coated beef (about 5-7 minutes). Set aside to cool slightly.
  6. Layer the Base: In a very large serving bowl, place the chopped romaine lettuce.
  7. Add Bulk Ingredients: Scatter the drained black beans, tomatoes, and olives (if using) evenly over the lettuce.
  8. Distribute Meat and Cheese: Spoon the slightly cooled taco beef mixture over the salad ingredients. Sprinkle generously with the cheese blend.
  9. Final Touches & Serve: Dollop the dressing over the top. Just before serving, crush the tortilla chips coarsely and scatter them over the top, followed by the diced avocado. Toss gently or serve layered.