Ingredients:

  • 1 lb lean ground beef (90/10)
  • 1/4 cup homemade taco seasoning
  • 1/4 cup low-sodium beef bone broth
  • 1/2 tsp sea salt
  • 6 cups Romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 cup frozen roasted corn, thawed
  • 1/2 cup red onion, finely diced
  • 1/2 cup sharp cheddar cheese, freshly shredded
  • 1/2 cup plain Greek yogurt
  • 1/4 cup fresh cilantro, finely minced
  • 2 tbsp fresh lime juice
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic powder

Instructions:

  1. In a small bowl or mason jar, whisk together the Greek yogurt, lime juice, cilantro, and spices. Refrigerate for at least 10 minutes to allow flavors to meld.
  2. Heat a large non-stick skillet over medium-high heat. Add the ground beef, breaking it apart with a wooden spoon. Cook until browned and crispy on the edges.
  3. Drain any excess fat from the skillet. Stir in the taco seasoning and beef bone broth. Simmer for 2-3 minutes until the liquid is absorbed and the meat is saucy.
  4. Assemble the salad by layering the chopped Romaine lettuce in large bowls. Top with the warm beef, black beans, corn, tomatoes, red onion, and shredded cheese.
  5. Drizzle with the prepared creamy lime dressing and serve immediately to maintain maximum crunch.