Ingredients:
- 1 lb Lean Ground Beef (93% lean)
- 1 tbsp Avocado oil
- 2 tbsp Chili powder
- 1 tsp Ground cumin
- 1/2 tsp Smoked paprika
- 1/2 tsp Sea salt
- 1/4 cup Water
- 1/2 cup Plain Non-fat Greek Yogurt
- 1 tbsp Fresh lime juice
- 1 tsp Adobo sauce
- 1/2 tsp Garlic powder
- 1 pinch Sea salt
- 6 cups Chopped Romaine hearts
- 1 cup Black beans, rinsed and drained
- 1 cup Frozen corn, thawed
- 1 cup Cherry tomatoes, halved
- 1 large Avocado, diced
- 1/4 cup Fresh cilantro, chopped
- 1/2 cup Red onion, finely diced
- 1/2 cup Baked tortilla strips
Instructions:
- Heat the skillet. Set your 12 inch pan over medium high heat and add 1 tbsp avocado oil. <small>Note: Wait until the oil shimmers before adding meat.</small>
- Sear the beef. Add 1 lb lean ground beef to the hot pan. Cook 5-7 minutes until deeply browned and no longer pink.
- Bloom the spices. Move the beef to one side and add 2 tbsp chili powder, 1 tsp cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt to the empty spot. Toast for 30 seconds until the aroma fills the kitchen.
- Deglaze the pan. Pour in 1/4 cup water and stir, scraping up any dark bits stuck to the bottom. <small>Note: This creates a light glaze that coats the meat.</small>
- Simmer and thicken. Lower heat to medium and simmer 2-3 minutes until the liquid has mostly evaporated and the meat is glossy. Remove from heat.
- Whisk the dressing. In a small bowl, combine 1/2 cup Greek yogurt, 1 tbsp lime juice, 1 tsp adobo sauce, 1/2 tsp garlic powder, and a pinch of salt. Mix until smooth and velvety.
- Prepare the base. Toss 6 cups chopped romaine with the black beans, thawed corn, and red onion in a large serving bowl.
- Add fresh elements. Gently fold in the cherry tomatoes and diced avocado. <small>Note: Do this last to avoid mashing the avocado.</small>
- Combine and dress. Add the warm beef to the salad and drizzle with the dressing.
- Final crunch. Top with 1/2 cup baked tortilla strips and 1/4 cup cilantro. Serve immediately while the beef is warm and the lettuce is crisp.