1 small head romaine lettuce torn into bite-size pieces
3/4 cup sour cream* (OR use unflavored Greek yogurt)
1 tablespoon adobo sauce (see note)
1 teaspoon lime juice
Salt & pepper to taste
*choose low fat dairy products
** omit if you want to lower fat content
Add the olive oil, beef, and spices to a skillet over medium-high heat. Cook, using a spoon to break the meat up into smaller pieces (and stir often), for around 7 minutes or until it’s cooked through.
Meanwhile, prep your other salad ingredients and add them to a large salad bowl.
Add the dressing ingredients to a small bowl and whisk them together.
Once the ground beef is cooked, sprinkle it over the salad. Add dressing and toss. Serve immediately.
Adobo sauce is the sauce that’s in those little cans of chipotle chilis with adobo sauce (find these in the Mexican aisle at the grocery store). The dressing was semi-spicy when I used 1 tbsp of the sauce. It gives the dressing a wonderful smoky flavor. Add more if you want it hotter. Chop up a pepper or two if you want it really spicy!
If you don’t want to use the individual spices as I did, you can use pre-made taco seasoning if you prefer.