Ingredients:

  • 1 tablespoon olive oil (15 ml)
  • 1 medium yellow onion, finely chopped (approx. 1 cup)
  • 1 pound (450g) ground beef (preferably 80/20 for flavor)
  • 1 packet (approx. 1 oz or 28g) taco seasoning mix
  • ½ cup water (120 ml)
  • 1 head iceberg lettuce, shredded (approx. 8 cups)
  • 1 (15-ounce) can black beans, rinsed and drained (425g)
  • 1 (15-ounce) can corn, drained (425g)
  • 1 cup cherry tomatoes, halved (150g)
  • 2 avocados, diced
  • 4 ounces (115g) shredded cheddar cheese
  • ½ cup sour cream (120ml)
  • ½ cup salsa (120ml)
  • Tortilla chips, lightly salted

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Add the ground beef and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  2. Stir in the taco seasoning mix and water. Bring to a simmer and cook for 5-7 minutes, or until the sauce has thickened slightly.
  3. In a large bowl, combine the shredded lettuce, black beans, corn, and tomatoes.
  4. Add the seasoned beef mixture to the salad bowl. Gently toss to combine.
  5. Top with diced avocado, shredded cheese, sour cream, and salsa.
  6. Crush tortilla chips over the top just before serving. Get stuck in!