Seasoned ground beef, browned until deeply savory and spiced with chili powder, cumin, smoked paprika, and garlic, forms the hearty base of this loaded salad. Crisp romaine gets tossed with black beans, sweet corn, juicy cherry tomatoes, red onion, and creamy avocado, all showered with sharp cheddar and fresh cilantro. The dressing comes together fast — sour cream, mayonnaise, and plenty of fresh lime juice whisked into something tangy and bright, with a little hot sauce for kick. Crushed tortilla chips scattered over the top add that essential crunch in every forkful, right alongside a squeeze of extra lime. It's the kind of dinner that eats like a full meal but still feels fresh, colorful, and easy to throw together on a weeknight. This one's a solid pick for a gluten free table, no complicated swaps required to get there.
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Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through with no pink remaining, about 7–8 minutes, reaching an internal temperature of 160°F (71°C). Drain off excess fat.
Reduce the heat to medium. Add the chili powder, cumin, garlic powder, onion powder, smoked paprika, and salt to the beef. Stir to coat, then pour in the water and cook, stirring, until the liquid is absorbed and the spices are fragrant, about 2 minutes. Remove from heat and set aside.
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