Ingredients:

  • 1 lb lean ground beef (90/10)
  • 2 tbsp avocado oil
  • 2 tbsp homemade taco seasoning (chili powder, cumin, smoked paprika, garlic powder)
  • 1/4 cup low-sodium beef bone broth
  • 6 cups Romaine lettuce, chopped into bite-sized ribbons
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen fire-roasted corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1 large avocado, sliced
  • 1/2 cup sharp cheddar cheese, freshly shredded
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup plain Greek yogurt
  • 1 tbsp fresh lime juice
  • 1 tsp honey or agave
  • 1/4 tsp salt

Instructions:

  1. Heat avocado oil in a large skillet over medium-high heat. Add the ground beef in one flat patty and sear undisturbed for 3 minutes to achieve deep caramelization. Break the meat into crumbles and cook until browned.
  2. Add the taco seasoning and beef bone broth to the skillet. Simmer for 2-3 minutes until the liquid reduces and coats the beef in a savory glaze. Remove from heat.
  3. In a small bowl, whisk together the Greek yogurt, lime juice, honey, and salt (plus optional jalapeño juice) until a smooth, emulsified dressing forms.
  4. Assemble the salad bowls by layering the Romaine lettuce first. Add a 'buffer layer' of black beans and roasted corn over the lettuce to protect it from the heat.
  5. Top with the seasoned ground beef, followed by cherry tomatoes, red onion, sliced avocado, shredded cheese, and fresh cilantro.
  6. Drizzle with the Greek yogurt dressing and serve immediately to maintain the texture.