Ingredients:

  • 1 lb Lean Ground Beef (or substitute)
  • 1 tbsp Olive Oil
  • 1 Medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 oz Low-Sodium Taco Seasoning Mix
  • ½ cup Water
  • ½ cup Plain Greek Yogurt (full-fat recommended)
  • ¼ cup Fresh Lime Juice
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Ground Cumin
  • ½ tsp Chili Powder
  • 1 tsp Honey or Maple Syrup
  • ½ tsp Kosher Salt
  • Freshly ground Black Pepper, to taste
  • 2-3 tbsp Water (for dressing thinning)
  • 1 large head Romaine Lettuce, chopped (about 6 cups)
  • 1 cup Cherry Tomatoes, halved
  • 1 cup Black Beans, rinsed and drained
  • 1 cup Sweet Corn
  • ½ cup Shredded Monterey Jack or Cheddar Cheese
  • ½ cup Sliced Black Olives
  • Optional Garnish: Sliced Avocado, Fresh Cilantro, Crushed Tortilla Chips

Instructions:

  1. Prep the Produce: Wash and chop the romaine lettuce. Halve tomatoes, rinse beans and corn. Set aside all salad components.
  2. Make the Dressing: Combine all dressing ingredients (yogurt, lime juice, oil, spices, sweetener, salt/pepper) in a jar. Seal tightly and shake vigorously until emulsified, or whisk until smooth. Taste and adjust seasoning if needed. Set aside.
  3. Sauté Aromatics: Heat olive oil in the skillet over medium heat. Add diced onion and sauté until softened (about 4 minutes). Add minced garlic and cook for 1 minute until fragrant.
  4. Cook the Meat: Add ground beef to the skillet. Break it up with a spoon and brown thoroughly. Drain off any excess fat.
  5. Season the Meat: Stir in the taco seasoning mix and water. Bring to a simmer, then reduce heat and cook for 5-7 minutes until the liquid has mostly evaporated and the meat is deeply flavoured. Keep warm.
  6. Assemble the Bowls: In a large bowl, toss the chopped romaine lightly with about half of the prepared dressing. Divide the dressed lettuce among four serving bowls.
  7. Layer the Toppings: Artfully layer the warm taco meat, black beans, corn, tomatoes, and olives over the lettuce base.
  8. Finish and Serve: Sprinkle evenly with shredded cheese. Drizzle the remaining dressing over the top of each bowl, or serve the dressing on the side. Garnish with avocado, cilantro, and crushed tortilla chips just before serving.