Ingredients:

  • 1 lb 85/15 ground beef
  • 2 tbsp homemade taco seasoning
  • 1/4 cup beef bone broth
  • 1 tsp smoked paprika
  • 1/2 cup full-fat sour cream
  • 1/4 cup chunky restaurant-style salsa
  • 1 tbsp freshly squeezed lime juice
  • 1/2 tsp ground cumin
  • 1 tbsp chopped fresh cilantro
  • 2 large heads romaine lettuce, chopped into 1-inch ribbons
  • 15 oz can black beans, rinsed and drained
  • 1 cup corn kernels
  • 1 cup cherry tomatoes, halved
  • 1 large avocado, diced
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1/2 cup red onion, finely diced
  • 2 cups thick-cut tortilla strips

Instructions:

  1. Place a 12-inch cast iron skillet over medium-high heat. Add the ground beef in large chunks and sear undisturbed for 3 minutes to develop a mahogany crust.
  2. Break the beef into smaller crumbles, then stir in the taco seasoning, smoked paprika, and beef bone broth. Simmer for 2 minutes until the liquid reduces to a glossy glaze.
  3. Remove meat from heat and let rest for 5 minutes. This cooling period prevents the steam from wilting the fresh greens.
  4. In a mason jar, combine sour cream, salsa, lime juice, cumin, and cilantro. Shake vigorously until the mixture is emulsified and velvety.
  5. In a large bowl, toss the chopped romaine with half of the dressing to create a moisture barrier. Layer with black beans, corn, tomatoes, red onion, avocado, and shredded cheese.
  6. Top with the rested beef and tortilla strips. Drizzle with the remaining dressing and serve immediately.