📝 About This Recipe
This vibrant entrée salad is a masterclass in texture and bold, sun-drenched flavors, bridging the gap between a hearty Mexican feast and a refreshing garden lunch. Featuring perfectly seasoned ground beef, crisp romaine, and a rainbow of fresh toppings, it captures the spirit of Southwestern soul food. What truly elevates this dish is the contrast between the warm, spiced protein and the cool, zesty crunch of house-made tortilla strips and a velvety avocado-lime dressing.
🥗 Ingredients
The Protein Base
- 1 pound Lean Ground Beef (90/10 fat ratio preferred)
- 2 tablespoons Taco Seasoning (preferably a blend of cumin, chili powder, and smoked paprika)
- 1/4 cup Beef Broth (to keep the meat moist)
The Salad Foundation
- 2 heads Romaine Lettuce (chopped into bite-sized ribbons)
- 1 can Black Beans (15 oz, rinsed and drained)
- 1 cup Sweet Corn (fire-roasted or fresh off the cob)
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Red Onion (finely diced)
- 1/2 cup Sharp Cheddar Cheese (freshly shredded)
Avocado-Lime Crema
- 1 large Ripe Avocado (pitted and peeled)
- 1/2 cup Greek Yogurt or Sour Cream (plain)
- 1/4 cup Fresh Cilantro (stems removed)
- 2 tablespoons Lime Juice (freshly squeezed)
- 1 clove Garlic (minced)
Garnish and Crunch
- 1 cup Tortilla Strips (salted)
- 2 tablespoons Pickled Jalapeños (optional for heat)
👨🍳 Instructions
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1
In a large skillet over medium-high heat, brown the ground beef, breaking it apart with a wooden spoon until no pink remains, about 6-8 minutes.
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2
Drain any excess fat from the skillet to ensure the salad doesn't become greasy.
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3
Add the taco seasoning and beef broth to the meat. Simmer for 3-5 minutes until the liquid has reduced and the meat is coated in a thick, flavorful sauce.
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4
While the meat simmers, prepare the dressing by placing the avocado, Greek yogurt, cilantro, lime juice, and garlic in a food processor or blender.
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5
Pulse until smooth, adding a teaspoon of water at a time if necessary to reach a pourable consistency. Season with salt to taste.
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6
Wash and dry the romaine lettuce thoroughly; excess water will dilute the dressing and make the salad soggy.
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7
In a very large mixing bowl, toss the chopped romaine with the black beans, corn, red onion, and cherry tomatoes.
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8
Divide the lettuce and vegetable mixture among four large serving bowls.
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9
Top each bowl with a generous portion of the warm seasoned beef right in the center.
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10
Sprinkle the shredded cheddar cheese over the warm meat so it just begins to melt.
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11
Drizzle the creamy avocado-lime crema over each salad in a zigzag pattern.
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12
Finish by scattering tortilla strips and pickled jalapeños over the top for that essential crunch and kick.
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13
Serve immediately while the meat is still warm and the greens are crisp.
💡 Chef's Tips
For the best flavor, toast your corn in a dry pan until slightly charred before adding it to the salad. Always grate your own cheese; pre-shredded varieties are coated in potato starch and won't melt as beautifully. If prepping ahead, keep the warm meat and the dressing in separate containers until the moment of serving. Substitute ground turkey or plant-based crumbles for a lighter or vegetarian version of this dish. Ensure your avocado is perfectly ripe (it should feel like a stick of room-temp butter) for the creamiest dressing.
🍽️ Serving Suggestions
Pair with a cold Hibiscus Iced Tea (Agua de Jamaica) to balance the spices. Serve with a side of warm, honey-drizzled cornbread for a true Southwestern experience. A crisp Mexican Lager with a lime wedge is the perfect adult beverage accompaniment. Add a scoop of fresh pico de gallo on the side for extra acidity and brightness.