Ingredients:

  • 1 lb Lean Ground Beef (90/10 ratio)
  • 1 tbsp Chili Powder
  • 1 tsp Cumin
  • 0.5 tsp Garlic Powder
  • 0.5 tsp Smoked Paprika
  • 0.25 cup Filtered Water
  • 1 large head Romaine Lettuce (approx. 300g), chopped
  • 1 cup Cherry Tomatoes (150g), halved
  • 0.5 cup Red Onion (60g), finely diced
  • 15 oz can Black Beans, rinsed and drained
  • 1 cup Sharp Cheddar Cheese (115g), freshly shredded
  • 2 cups Tortilla Chips or Doritos
  • 0.5 cup Sour Cream or Plain Greek Yogurt
  • 0.25 cup Chunky Salsa
  • 1 tbsp Fresh Lime Juice
  • 1 tbsp Fresh Cilantro, minced
  • Fine Sea Salt to taste
  • Black Pepper to taste

Instructions:

  1. Place the ground beef in a skillet over medium-high heat. Break the meat into small crumbles and cook until no longer pink (approx. 5–7 minutes).
  2. Drain excess fat, leaving 1 teaspoon in the pan. Stir in chili powder, cumin, garlic powder, and paprika. Toast spices for 60 seconds, then add water. Simmer until water evaporates and beef is coated in a thick spice paste.
  3. Remove the beef from heat and let it rest for 5 minutes. This cooling period is crucial to prevent the lettuce from wilting upon contact.
  4. In a small mixing bowl, whisk together the sour cream, salsa, lime juice, and cilantro until fully emulsified. Adjust consistency with a teaspoon of water if needed.
  5. In a large bowl, layer the chopped romaine. Top with black beans, cherry tomatoes, and red onion. Add the seasoned beef and shredded cheddar.
  6. Just before serving, crush the tortilla chips slightly and add to the bowl. Drizzle with the dressing and toss gently to ensure the chips are coated with a protective layer of fat from the dressing to maintain crunch.