Ingredients:

  • 1 lb lean ground beef (90/10 ratio)
  • 2 tbsp taco seasoning
  • 1/4 cup yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 cup water or beef broth
  • 1 large head Romaine lettuce, chopped
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1 large avocado, cubed
  • 15 oz can black beans, rinsed and dried
  • 1.5 cups Nacho Cheese Doritos, lightly crushed
  • 1 cup sharp cheddar cheese, freshly shredded
  • 1/2 cup Catalina dressing

Instructions:

  1. Brown the ground beef in a large non-stick skillet over medium-high heat until no pink remains. Drain excess fat, leaving approximately one tablespoon in the pan.
  2. Add the diced yellow onions to the skillet and cook until translucent. Create a well in the center of the meat mixture.
  3. Add the taco seasoning and minced garlic to the well. Toast for 60 seconds ('blooming' the spices) until highly fragrant.
  4. Pour in water or beef broth to deglaze the pan. Simmer until the liquid reduces into a thick glaze that coats the beef. Remove from heat and allow to cool slightly.
  5. Prepare the Romaine lettuce using a salad spinner. Lightly salt the leaves and let sit for two minutes, then pat dry to remove surface moisture.
  6. Assemble the salad using the moisture barrier technique: Layer the lettuce first, followed by the beans and cheese to act as an insulation layer, then top with the warm beef, tomatoes, onions, avocado, and crushed chips.
  7. Drizzle with Catalina dressing immediately before serving to maintain the 'shattering crunch'.