Ingredients:

  • 1 lb (454g) Ground Sirloin (90/10 lean ratio)
  • 1 tbsp (15ml) Avocado oil
  • 2 tbsp (16g) Chili powder
  • 1 tsp (2g) Ground cumin
  • 1/2 tsp (1g) Smoked paprika
  • 1/2 tsp (3g) Onion powder
  • 1/2 tsp (3g) Garlic powder
  • 1/2 tsp (3g) Kosher salt
  • 1/4 cup (60ml) Filtered water
  • 1/4 cup (60g) Sour cream
  • 2 tbsp (30ml) Freshly squeezed lime juice
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tbsp (15g) Finely chopped cilantro
  • 1 tsp (5g) Honey
  • 1 pinch Cayenne pepper
  • 500g Romaine lettuce, shredded
  • 1 cup (150g) Cherry tomatoes, halved
  • 1 can (425g) Black beans, rinsed and drained
  • 1 cup (115g) Shredded sharp cheddar cheese
  • 1 large Avocado, diced
  • 1/2 cup (60g) Red onion, finely diced
  • 1 cup (30g) Tortilla chips, lightly crushed

Instructions:

  1. Heat avocado oil in a skillet over medium-high heat. Add the ground sirloin in a flat disc and sear undisturbed for 3 minutes until a mahogany crust forms.
  2. Break the meat into crumbles and stir in chili powder, cumin, paprika, onion powder, garlic powder, and salt. Pour in water and simmer for 2 minutes until the liquid reduces to a glossy sauce.
  3. In a small jar, combine sour cream, lime juice, olive oil, honey, and cilantro. Shake or whisk vigorously until the dressing is emulsified and velvety.
  4. Shred the lettuce and toss with half of the dressing in a large wooden bowl to ensure every leaf is seasoned.
  5. Layer the warm seasoned beef over the chilled greens. Top with cherry tomatoes, black beans, shredded cheese, diced avocado, red onion, and crushed tortilla chips. Drizzle with the remaining dressing and serve immediately.