Ingredients:

  • 1 lb lean ground beef (93% lean)
  • 1 tbsp olive oil
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup water
  • 1/2 cup plain non-fat Greek yogurt
  • 2 tbsp fresh lime juice
  • 1 tbsp extra virgin olive oil
  • 2 tbsp finely chopped fresh cilantro
  • 1 small clove garlic, minced
  • 1/4 tsp salt
  • 6 cups chopped Romaine lettuce
  • 1 cup canned black beans, rinsed and drained
  • 1 cup frozen corn, thawed or charred
  • 2 cups cherry tomatoes, halved
  • 1 large avocado, diced
  • 1/4 cup red onion, finely diced
  • 1/2 cup shredded sharp cheddar cheese

Instructions:

  1. Heat olive oil in the skillet over medium-high heat.
  2. Add the lean ground beef, breaking it apart with a spatula. Cook until the meat is mahogany-colored and no longer pink.
  3. Stir in the chili powder, cumin, paprika, garlic powder, salt, and pepper. Toast the spices for 1 minute until fragrant.
  4. Pour in the water and simmer for 3-5 minutes until the liquid reduces into a thick glaze that coats the beef. Remove from heat to cool slightly.
  5. In a medium bowl, combine the Greek yogurt, lime juice, olive oil, and minced garlic.
  6. Whisk until the mixture is velvety and smooth.
  7. Fold in the chopped cilantro and salt. Set aside in the refrigerator.
  8. Divide Romaine lettuce among 4 bowls. Top with seasoned beef, black beans, corn, cherry tomatoes, diced avocado, red onion, and shredded cheddar cheese.
  9. Drizzle the Greek yogurt dressing over each bowl before serving.