Mexican Taco salad

Ingredients

• 1 head of romaine lettuce, chopped (about 6 cups)
• 1 cup cherry tomatoes, halved
• 1 cup corn, canned or frozen (thawed)
• 1 cup bell peppers, diced (any color)
• 1 can (15 oz) black beans, rinsed and drained
• 1 lb ground beef (or substitute with ground turkey, chicken, or a vegetarian option like lentils or quinoa)
• 1 tablespoon taco seasoning
• 1 avocado, diced
• 1 cup shredded cheese (cheddar or Mexican blend)
• 1/2 cup sour cream or Greek yogurt
• 1/4 cup fresh cilantro, chopped
• 1/2 cup tortilla chips, crushed
• 1/3 cup olive oil
• 1/4 cup lime juice (freshly squeezed)
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions

1. In a large skillet over medium heat, cook the ground beef (or alternative protein) until browned, about 5-7 minutes. Stir occasionally to break it up evenly. Drain excess fat if necessary to keep the dish lighter. Stir in the taco seasoning and a splash of water; cook for an additional 2-3 minutes until well combined and heated through.
2. While the protein cooks, in a large mixing bowl, combine the chopped romaine lettuce, halved cherry tomatoes, corn, diced bell peppers, and black beans. Toss gently to mix.
3. In a small bowl, whisk together the olive oil, lime juice, cumin, garlic powder, salt, and pepper until well combined.
4. Once the protein is ready, add it to the mixed salad base. Drizzle the dressing over the top and gently toss to coat all ingredients evenly.
5. Top the salad with diced avocado, shredded cheese, sour cream or Greek yogurt, chopped cilantro, and crushed tortilla chips.
6. Transfer your Mexican Taco salad to colorful serving bowls or plates and enjoy fresh!