Averie Cooks Loaded Beef Taco Salad with Creamy Lime Cilantro Dressing

averiecooks.com

Brandi Moore

2 tablespoons olive oil

1 pound ground beef (I used 85% lean)

one 1.25-ounce packet taco seasoning, divided (I use reduced sodium, medium heat), divided

¼ cup water

4 cups romaine lettuce

1 or 2 medium tomatoes, diced (I used Roma, vine-ripened or cherry tomatoes may be substituted)

1 medium ripe Hass avocado, peeled and diced

1 cup Mexican shredded cheese blend

1 cup tortilla chips, crushed

¾ cup corn (I used frozen, fresh may be substituted)

¾ cup canned black beans, drained and rinsed

½ cup mayonnaise (lite okay)

¼ cup sour cream (lite okay, plain Greek yogurt may be substituted)

3 to 4 tablespoons lime juice, or as necessary for flavor and consistency

¼ cup fresh cilantro leaves, finely minced

½ teaspoon granulated sugar, optional and to taste

Directions at averiecooks.com

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