Classic Beef Taco Salad

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Classic Beef Taco Salad

1. Finely dice the yellow onion, mince the 3 garlic cloves, chop the 12 oz romaine into bite-sized pieces, halve the 1 cup cherry tomatoes, drain and rinse the 15 oz black beans, and thaw the 1 cup frozen corn; set each aside separately. 10 min
2. Measure out 2 teaspoons chili powder, 1 teaspoon ground cumin, ½ teaspoon smoked paprika, ½ teaspoon dried oregano, ¾ teaspoon kosher salt, and ¼ teaspoon black pepper into a small bowl and stir to combine. 2 min
3. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large skillet over medium-high; add the diced onion and cook, stirring frequently, for 3 minutes until softened. 3 min
4. Timing-sensitive step. Add the minced garlic and cook for 30 seconds until fragrant, then add the 1¼ lb ground beef, breaking it up with a spoon, and cook 5–6 minutes until no pink remains. 7 min
5. Drain excess fat from the skillet, then stir in the spice blend, 2 tablespoons tomato paste, and ¼ cup water; cook 2 minutes until the mixture is fragrant and the sauce clings to the beef. 2 min
6. Remove the skillet from heat and let the seasoned beef cool for 2–3 minutes so it doesn't wilt the greens. 3 min
7. Dice the avocado and roughly chop the ¼ cup fresh cilantro just before assembling. 3 min
8. Divide the chopped romaine among 4 bowls; top each with equal portions of seasoned beef, black beans, corn, cherry tomatoes, shredded cheddar, diced avocado, and corn tortilla strips. 4 min
9. Drizzle the creamy cilantro-lime dressing over each bowl, scatter the chopped cilantro on top, and add a dollop of sour cream (optional) before serving. 2 min

Creamy Cilantro-Lime Dressingsauce

1. Juice 2 limes to yield 3 tablespoons fresh lime juice and finely chop the ¼ cup fresh cilantro. 4 min
2. Mince 1 garlic clove. 2 min
3. Whisk together ½ cup sour cream, 2 tablespoons mayonnaise, 3 tablespoons lime juice, the chopped cilantro, minced garlic, 1 teaspoon honey, ¼ teaspoon kosher salt, and ⅛ teaspoon black pepper until smooth. 3 min
4. Taste and adjust with a pinch more salt or a squeeze of lime, then refrigerate the dressing until the salad is ready to serve. 5 min