Beef Taco Salad

Ingredients

Instructions

1. 1

   COOK THE SEASONED BEEF: Heat a large skillet over medium-high heat. Add the ground beef and cook 6-8 minutes, breaking it into small crumbles with a wooden spoon or spatula. The meat is done when no pink remains and it starts to brown. Drain excess fat if needed (tip the pan and spoon out the grease).

2. 2

   SEASON THE MEAT: Add chili powder and cumin to the cooked beef. Stir constantly for 2 minutes, letting the spices toast and coat the meat evenly. Add 2-3 tbsp water to help the spices distribute and create a slight sauce. Taste and add salt if needed. Remove from heat.

3. 3

   BUILD THE SALAD BASE: Divide the chopped romaine lettuce among 4 large, shallow bowls. The lettuce should form a bed for all the toppings - use generous portions as it will compress under the weight.

4. 4

   ADD THE TOPPINGS: Arrange the seasoned beef, black beans, corn, and halved cherry tomatoes on top of the lettuce in sections (this creates an appealing presentation). Sprinkle shredded cheddar cheese generously over everything while the beef is still warm - it will melt slightly.

5. 5

   ADD THE CREAMY ELEMENTS: Dollop sour cream and salsa on top of each salad. You can keep them separate for visual appeal or mix the sour cream and salsa together for a quick creamy dressing.

6. 6

   FINISH AND SERVE: Top each salad with crushed tortilla chips for crunch - add them right before serving so they stay crispy. Serve immediately with lime wedges and hot sauce on the side if desired.