Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 corn tortillas (6-inch), 1 tbsp olive oil, 1/4 tsp kosher salt
- 1 lb ground beef (90% lean) or ground turkey (93% lean)
- 2 tsp chili powder, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp oregano, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp kosher salt, 1/4 tsp black pepper
- 1 tbsp tomato paste + 1/4 cup water
- 2 large romaine hearts (about 10 cups chopped)
- 1 (15-oz) can black beans, drained and rinsed
- 1 cup corn kernels (fresh, thawed frozen, or canned and drained)
- 1 cup shredded sharp cheddar
- 1 cup pico de gallo
- 1 large avocado, diced
- Dressing: 1/3 cup fresh lime juice + 1 tsp zest, 1 packed cup cilantro, 1 small garlic clove, 2 tbsp Greek yogurt or sour cream, 1 tsp honey, 1/2 tsp cumin, 1/4 tsp kosher salt, 1/8 tsp pepper, 1/4 cup extra-virgin olive oil
- Lime wedges and extra cilantro for serving
Do This
- 1. Heat oven to 375°F (190°C). Cut tortillas into 1/2-inch strips, toss with 1 tbsp oil and 1/4 tsp salt, bake 10–12 minutes until crisp.
- 2. Mix spices. Brown beef or turkey in a skillet over medium-high heat 6–8 minutes; drain if needed. Stir in spices, 1 tbsp tomato paste, and 1/4 cup water; simmer 1–2 minutes.
- 3. Blend dressing ingredients until smooth and creamy.
- 4. Chop romaine; drain and rinse beans; thaw or drain corn; shred cheddar; dice avocado.
- 5. Toss romaine with half the dressing in a large bowl.
- 6. Top with warm spiced meat, beans, corn, cheddar, pico, avocado, and tortilla strips. Drizzle remaining dressing; serve with lime wedges.
Why You’ll Love This Recipe
- Layered textures: cool, crisp romaine with warm, spiced meat and ultra-crunchy tortilla strips.
- Fresh, zesty lime-cilantro dressing that brightens every bite.
- Weeknight-easy: done in about 35 minutes with simple pantry spices.
- Flexible and family-friendly: choose beef or turkey, and adjust toppings to taste.
Grocery List
- Produce: 2 romaine hearts, 1 bunch cilantro, 2–3 limes, 1 small garlic clove, 1 large avocado, 1 cup pico de gallo, 1 jalapeño (optional), corn (1 cup), lime wedges for serving
- Dairy: Sharp cheddar (1 cup shredded), Greek yogurt or sour cream (2 tbsp)
- Pantry: Ground beef or turkey (1 lb), corn tortillas (6) or tortilla strips, black beans (15-oz can), chili powder, cumin, smoked paprika, dried oregano, garlic powder, onion powder, tomato paste, kosher salt, black pepper, honey, extra-virgin olive oil
Full Ingredients
Homemade Crunchy Tortilla Strips (or use store-bought)
- 6 corn tortillas (6-inch), cut into 1/2-inch strips
- 1 tbsp olive oil
- 1/4 tsp kosher salt
Spiced Ground Beef or Turkey
- 1 lb ground beef (90% lean) or ground turkey (93% lean)
- 2 tsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 3/4 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1 tbsp tomato paste
- 1/4 cup water
Lime-Cilantro Dressing
- 1/3 cup fresh lime juice (from 2–3 limes)
- 1 tsp finely grated lime zest
- 1 packed cup cilantro leaves and tender stems
- 1 small garlic clove
- 2 tbsp Greek yogurt or sour cream
- 1 tsp honey (or sugar)
- 1/2 tsp ground cumin
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
- 1/4 cup extra-virgin olive oil
- Optional: 1/2 small jalapeño, seeded, for gentle heat
Salad & Toppings
- 2 large romaine hearts, chopped (about 10 cups)
- 1 (15-oz) can black beans, drained and rinsed (about 1 1/2 cups)
- 1 cup corn kernels (fresh, thawed frozen, or canned and drained)
- 1 cup shredded sharp cheddar cheese
- 1 cup pico de gallo (store-bought or homemade)
- 1 large avocado, diced
- Lime wedges and extra cilantro, for serving
Step-by-Step Instructions
Step 1: Bake the tortilla strips
Heat the oven to 375°F (190°C). Toss the tortilla strips with 1 tbsp olive oil and 1/4 tsp kosher salt, then spread on a parchment-lined sheet pan in a single layer. Bake for 10–12 minutes, stirring once at the 6-minute mark, until deeply golden and crisp. Cool on the pan; they’ll crisp further as they cool.
Step 2: Mix the spice blend
In a small bowl, combine the chili powder, cumin, smoked paprika, oregano, garlic powder, onion powder, kosher salt, and black pepper. Keep nearby so you can add it the moment the meat is browned.
Step 3: Brown and season the meat
Heat a large skillet over medium-high heat. Add the ground beef or turkey and cook, breaking it into crumbles, until browned and cooked through, 6–8 minutes. Drain excess fat if needed. Stir in the spice blend, tomato paste, and water. Simmer, stirring, for 1–2 minutes until the meat is glossy and lightly saucy. Turn off the heat and let it rest while you prepare the salad.
Step 4: Make the lime-cilantro dressing
In a blender or food processor, combine lime juice, lime zest, cilantro, garlic, Greek yogurt or sour cream, honey, cumin, salt, and pepper. Blend until mostly smooth, then with the machine running, stream in the olive oil to emulsify. Taste and adjust salt or lime as needed. If you like heat, blend in the optional jalapeño. Set aside; you should have about 3/4–1 cup dressing.
Step 5: Prep the salad components
Chop the romaine into bite-size pieces and pat dry very well. Drain and rinse the black beans. If using frozen corn, thaw and pat dry; for extra flavor, quickly char the corn in a dry skillet over medium-high heat for 2–3 minutes. Shred the cheddar, dice the avocado, and have the pico de gallo ready.
Step 6: Dress the greens
In a large bowl, toss the romaine with about half of the dressing until lightly coated and glossy but not soggy. This helps the dressing cling to each leaf and keeps the salad lively.
Step 7: Build and serve
Divide the dressed romaine among 4 bowls or arrange on a large platter. Top with warm spiced meat, black beans, corn, cheddar, pico de gallo, avocado, and a generous handful of crunchy tortilla strips. Drizzle with the remaining dressing. Garnish with cilantro and serve with lime wedges. Enjoy right away while the toppings are crisp and the meat is still warm.
Pro Tips
- Dry greens thoroughly so the dressing clings; a salad spinner makes a big difference.
- Let the meat rest off heat for 2 minutes so the spices bloom and juices settle.
- Char the corn in a hot dry skillet for smoky flavor without extra ingredients.
- Season in layers: a pinch of salt on the beans and corn wakes up their flavor.
- For maximum crunch, add tortilla strips right before serving.
Variations
- Vegetarian: Skip the meat and use 2 cans of beans or add roasted chili-lime sweet potatoes or mushrooms.
- Lighter turkey version: Use ground turkey and swap cheddar for crumbled cotija; add extra romaine and tomatoes.
- Street-corn twist: Add cotija, a sprinkle of chili-lime seasoning, and a swirl of creamy chipotle-lime sauce.
Storage & Make-Ahead
Store components separately for best texture. Dressing keeps 4 days refrigerated. Cooked meat keeps 3–4 days in an airtight container; rewarm gently before serving. Baked tortilla strips stay crisp up to 3 days in a sealed container at room temperature. Chop romaine 1 day ahead and keep cold and dry. Dice avocado just before serving; to hold for a few hours, toss with lime juice and cover.
Nutrition (per serving)
Approximate values using 90% lean beef: 760 calories; 33 g protein; 48 g fat; 55 g carbohydrates; 11 g fiber; 980 mg sodium. Values will vary based on ingredient brands and portion sizes.
