Ingredients:

  • 1 Tbsp Olive Oil or Avocado Oil
  • 1/2 medium Yellow Onion, finely diced
  • 5 lbs Ground Beef (85% lean)
  • 3 cloves Garlic, minced
  • 1 Tbsp Tomato Paste
  • 2 tsp Chili Powder
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • Pinch Cayenne Pepper (optional)
  • Salt and Black Pepper, To taste
  • 1/2 cup Beef or Chicken Broth
  • 1/4 cup Mayonnaise (full-fat)
  • 1/4 cup Sour Cream or Greek Yoghurt
  • 1 Tbsp Fresh Lime Juice
  • 1/2 tsp Dried Dill
  • 1/4 tsp Garlic Powder
  • 1-2 Tbsp Water or Milk (optional, for thinning)
  • 8 cups Romaine Lettuce, chopped
  • 1 cup Cherry Tomatoes, halved
  • 1 cup Sharp Cheddar Cheese, shredded
  • 2 medium Avocado, diced
  • 1/4 cup Black Olives, sliced (Optional)
  • 4 Tbsp Sour Cream or Plain Greek Yoghurt (For garnish)
  • 4 Tbsp Salsa (low-sugar)

Instructions:

  1. Whisk the Dressing: In a medium bowl, combine the mayonnaise, sour cream (or yoghurt), lime juice, dill, garlic powder, salt, and pepper. Whisk until smooth. Add water or milk, 1 tablespoon at a time, until the dressing is pourable but still creamy. Refrigerate while preparing the rest of the meal (this allows the flavours to develop).
  2. Prep Vegetables: Wash and chop the lettuce, halve the tomatoes, slice the olives, and dice the avocado. Keep these separated until assembly.
  3. Sauté Aromatics: Heat oil in a large skillet over medium-high heat. Add the diced onion and cook until softened and translucent (about 4 minutes). Add minced garlic and cook for 30 seconds until fragrant.
  4. Brown the Beef: Add the ground beef to the skillet. Break it up with a spoon and cook until it is completely browned.
  5. Drain the Fat: Carefully drain off any excess fat from the skillet using a colander or by tilting the pan and scooping it out.
  6. Season and Simmer: Return the beef to the skillet. Stir in the tomato paste, chili powder, cumin, oregano, smoked paprika, cayenne, salt, and pepper. Cook for 1 minute to toast the spices.
  7. Moisten: Pour in the beef broth (or water). Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Reduce the heat and cook for 3-5 minutes, allowing the liquid to reduce slightly and the flavours to concentrate. Set the meat aside to cool slightly.
  8. Layer the Base: Divide the chopped romaine lettuce evenly among four large bowls.
  9. Add Warm Protein: Spoon the warm, seasoned taco meat over the lettuce base.
  10. Top Generously: Scatter the shredded cheese, diced avocado, tomatoes, and black olives over the meat.
  11. Garnish and Serve: Drizzle generously with the prepared Zesty Lime Ranch Dressing. Add a dollop of sour cream/yoghurt and a tablespoon of low-carb salsa to each bowl. Serve immediately.