Ingredients
BEEF
- 1 pound lean ground beef
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 tsp EACH smoked paprika onion powder, garlic powder, dried oregano, salt
- cayenne pepper to taste optional (I use 1/4 tsp)
- 1/2 cup mild salsa
SALAD
- 1 large head romaine lettuce chopped (about 8 cups)
- 1 1/2 cups cherry tomatoes halved (or 2 Roma tomatoes, chopped)
- 1 cup black beans rinsed and drained
- 2 ears sweet corn see notes how to char
- 1/4 cup chopped red onions
- 2 Avocados sliced or chopped
- 1/3 cup roasted and salted sunflower seeds
- 1/2 cup grated pepper jack cheese or sharp cheddar or more to taste
- Tortilla Chips or Doritos slightly crushed to taste (the more the better!)
DRESSING
- 1/3 cup packed cilantro
- 2 tomatillos husks removed and roughly chopped
- 1 jalapeno deveined, seeded, roughly chopped
- 2 garlic cloves peeled
- 1 cup real mayonnaise
- 1 cup sour cream may sub Greek yogurt
- 1 1/2 teaspoons lime juice use less if using Greek yogurt
- 2 tablespoons ranch seasoning mix (1 oz. packet) – see DIY NOTES
- 1/4 teaspoon smoked paprika optional
- Milk as needed
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Prepare Cilantro Lime Dressing:
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Add all of the ingredients to a blender puree until smooth, scraping sides down as needed. Add milk, a tablespoon at a time to reach desired consistency.
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Chill before serving (a must!). Dressing will thicken in the refrigerator so you may need to whisk in some milk before serving.
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Brown beef over medium heat in a large skillet, breaking up any clumps. Drain any excess grease.
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Stir in all seasonings except cayenne followed by 1/2 cup salsa and simmer 1-2 minutes until thickened and warmed through. Add cayenne to taste (optional).
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To make salad, place lettuce in a large bowl (or individual bowls) and layer with beef, salad ingredients and drizzle or toss with desired amount of dressing. Serve immediately. (See notes below on how to serve.)
©Carlsbad Cravings Original