Ingredients:

  • 1/2 cup Sour Cream or Plain Greek Yogurt (full fat)
  • 2 Tbsp Mayonnaise
  • 3 Tbsp Fresh Lime Juice
  • 1/4 cup Fresh Cilantro, roughly chopped
  • 1 small clove Garlic, finely minced
  • 1 tsp Honey or Agave Nectar
  • Salt and Freshly Ground Black Pepper, to taste
  • 1-2 Tbsp Water or Milk (to thin)
  • 1 Tbsp Olive Oil or Vegetable Oil
  • 1 lb Lean Ground Beef (85/15 recommended)
  • 1/2 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1 Tbsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • 1/2 cup Beef Broth or Water
  • 8 cups Romaine Lettuce, chopped
  • 1 (15-oz) can Canned Black Beans, rinsed and drained
  • 1 cup Canned Sweet Corn, drained
  • 1 cup Cherry Tomatoes, halved
  • 1/4 small Red Onion, thinly sliced or diced
  • 1 cup Shredded Monterey Jack or Sharp Cheddar Cheese
  • 2 cups Tortilla Chips or Crisps, lightly crushed

Instructions:

  1. Dressing: In a medium bowl, whisk together the sour cream (or yogurt), mayonnaise, lime juice, cilantro, minced garlic, and honey.
  2. Season generously with salt and pepper. If the dressing is too thick, add water or milk one tablespoon at a time until the desired drizzling consistency is achieved. Cover and refrigerate.
  3. Heat oil in a large skillet over medium-high heat. Add the diced onion and cook until softened, about 3 minutes. Add the minced garlic and cook for 30 seconds.
  4. Add the ground beef to the skillet. Break it up with a spoon and cook until fully browned. Drain off any excess fat from the skillet.
  5. Return the beef to the heat. Sprinkle in the chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir for 1 minute to 'toast' the spices and deepen the flavor.
  6. Pour in the beef broth or water. Bring to a simmer, then reduce the heat and cook for 5-7 minutes, or until the liquid has mostly evaporated and the sauce clings nicely to the beef. Keep warm or allow to cool slightly.
  7. In the large salad bowl, combine the chopped romaine lettuce, rinsed black beans, corn, cherry tomatoes, and red onion.
  8. Gently spoon the seasoned ground beef over the salad base, then sprinkle with the shredded cheese.
  9. Just before serving, drizzle half of the prepared cilantro-lime dressing over the salad. Toss gently to combine. Top the entire salad with the crushed tortilla chips and serve immediately with the remaining dressing on the side.