Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 cup water
  • 1 large head Romaine lettuce, chopped
  • 15 oz canned black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, finely diced
  • 1 cup shredded sharp cheddar cheese
  • 2 cups tortilla chips
  • 1/2 cup sour cream
  • 2 tbsp fresh lime juice
  • 1 tsp hot sauce
  • 1 tbsp fresh cilantro, minced
  • 1/2 tsp cumin

Instructions:

  1. Place your skillet over medium-high heat. Add the ground beef, breaking it apart with your spatula until no large chunks remain. Cook until the meat is browned and no longer pink (about 5–7 minutes). Drain the excess fat, leaving just a teaspoon in the pan to toast the spices.
  2. Sprinkle the chili powder, 1 tsp cumin, garlic powder, onion powder, smoked paprika, and salt over the beef. Stir for 1 minute to bloom the spices, then add water. Simmer for 2 minutes until a light sauce forms and coats the meat.