October 20, 2022

INGREDIENTS

FOR THE BEEF:

  • 1 tablespoon organic extra virgin olive oil

  • 1 pound organic grass-fed ground beef

  • 1 teaspoon organic ground cumin

  • 1 teaspoon organic chili powder

  • 1/2 teaspoon organic paprika

  • 1/2 teaspoon organic garlic powder

  • 1/2 teaspoon organic dried coriander (or dried oregano)

  • 1/2 teaspoon sea salt (or to taste)

  • 1/4 teaspoon organic ground black pepper (or to taste)

  • 2 tablespoons organic tomato paste

  • 1/4 cup organic beef bone broth

FOR THE SALAD:

  • 1 head organic romaine lettuce, chopped (about 6-7 cups)

  • 2 cups organic grape tomatoes, halved

  • 1/2 cup organic red onion, diced

  • 1 medium organic ripe avocado, diced

  • 1 cup organic cooked corn (canned or cooked from frozen)

  • 1 cup organic shredded cheddar cheese

  • 1/2 cup organic fresh cilantro, loosely packed

  • 1 cup organic tortilla chips, crushed

FOR THE DRESSING:

  • 1/4 cup organic Greek yogurt (or sour cream)

  • 2-3 tablespoons organic lime juice

INSTRUCTIONS

  1. Heat oil in a large skillet for 2 minutes over medium-high heat until the hot oil sizzles. Add ground beef and stir well to cook evenly until browned, about 6-8 minutes. Make sure to break up beef into small pieces to help even browning.

  2. Add cumin, chili powder, paprika, garlic powder, oregano, salt, pepper, tomato paste, and beef bone broth. Reduce heat to medium and let the mixture simmer for 3-5 minutes until the sauce thickens a bit, stirring occasionally. Turn off heat and set aside while you assemble the salad.

  3. In a large serving bowl, add all salad ingredients including lettuce, tomatoes, red onion, avocado, corn, cheese, cilantro, and tortilla chips.

  4. In a small bowl, whisk to combine the Greek yogurt and lime juice. The dressing will be a little thick. You can add extra lime juice to taste or to thin it out.

  5. Dollop a spoonful of dressing over the salad and toss to combine.