Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing

INGREDIENTS:

• 2 tablespoons olive oil
• 1 pound ground beef (I used 85% lean)
• one 1.25-ounce packet taco seasoning, divided (I use reduced sodium, medium heat), divided
• 1/4 cup water
• 4 cups romaine lettuce
• 1 or 2 medium tomatoes, diced (I used Roma, vine-ripened or cherry tomatoes may be substituted)
• 1 medium ripe Hass avocado, peeled and diced
• 1 cup Mexican shredded cheese blend
• 1 cup tortilla chips, crushed
• 3/4 cup corn (I used frozen, fresh may be substituted)
• 3/4 cup canned black beans, drained and rinsed
• 1/2 cup mayonnaise (lite okay)
• 1/4 cup sour cream (lite okay, plain Greek yogurt may be substituted)
• 3 to 4 tablespoons lime juice, or as necessary for flavor and consistency
• 1/4 cup fresh cilantro leaves, finely minced
• 1/2 teaspoon granulated sugar, optional and to taste

DIRECTIONS:

1. To a large skillet, add the olive oil, beef, and brown over medium-high heat, breaking up beef and stirring frequently for even cooking.
2. After beef has browned, optionally drain it (I didn’t need to) and evenly sprinkle with 2 tablespoons taco seasoning, add 1/4 cup water, and simmer over medium heat for about 3 to 4 minutes, or until sauce has thickened some. Allow beef to rest in pan off the heat while you assemble the salad.
3. To a large platter or bowl, add the lettuce, tomatoes, avocado, cheese, tortilla chips, corn, black beans, and beef; set aside.
4. To a small bowl, add the mayo, sour cream, lime juice, remaining taco seasoning, and whisk to combine.
5. Add the cilantro and stir to incorporate. Add additional lime juice to thin out dressing if desired. Taste dressing and depending on how much lime juice was used, optionally add sugar to taste if desired. Evenly drizzle dressing over salad and toss to combine. Extra dressing will keep airtight for up to 5 days in the fridge and makes a great veggie dip.

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