Ingredients:

  • 1 lb Ground Beef (Lean, 85/15)
  • 1 medium Yellow Onion, finely diced
  • 3 cloves Garlic, minced
  • 1 tbsp Chili Powder (Ancho/New Mexico)
  • 2 tsp Ground Cumin (for beef)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano (Mexican)
  • 1/2 cup Beef Broth (low sodium)
  • Salt and Black Pepper, To taste
  • 1/4 cup Fresh Lime Juice
  • 1/4 cup Extra Virgin Olive Oil
  • 1 tsp Runny Honey or Agave Nectar
  • 1/2 tsp Ground Cumin (for vinaigrette)
  • 8 cups Romaine Lettuce, chopped
  • 1 can (15 oz) Black Beans, rinsed and drained
  • 1 cup Sweet Corn, drained
  • 1 cup Grape or Cherry Tomatoes, halved
  • 1 cup Sharp Cheddar or Monterey Jack, shredded
  • 1 large Avocado, diced
  • 1 cup Tortilla Chips or Strips (lightly crushed)

Instructions:

  1. Brown the Beef: Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until fully browned (about 5-7 minutes).
  2. Drain Excess Fat: Drain off any excess liquid fat using a colander or spooning it out. Return the beef to the skillet.
  3. Sauté Aromatics: Reduce the heat to medium. Add the diced onion and cook until softened (3 minutes). Add the minced garlic and cook for 1 minute until fragrant.
  4. Season and Simmer: Stir in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute to toast the spices. Pour in the beef broth. Bring to a light simmer and cook for 3-5 minutes, allowing the liquid to reduce and the flavours to meld beautifully. Turn off the heat and keep warm.
  5. Prepare the Vinaigrette: In a small jar with a tight lid, combine the lime juice, olive oil, honey/agave, ground cumin, salt, and pepper. Secure the lid tightly and shake vigorously until the dressing is fully emulsified (about 30 seconds). Taste and adjust seasoning.
  6. Prepare the Base: In a large mixing bowl, combine the chopped Romaine lettuce, rinsed black beans, corn, and halved tomatoes.
  7. Dress the Salad: Pour about two-thirds of the vinaigrette over the salad base. Toss gently to coat.
  8. Plate and Top: Divide the dressed salad base among four bowls or plates. Spoon a generous amount of the warm seasoned beef mixture over the centre of each salad. Garnish evenly with shredded cheese, diced avocado, and a generous sprinkle of crushed tortilla chips. Drizzle any remaining vinaigrette over the top, if desired. Serve immediately.