Seasoned ground beef gets toasted with cumin, smoked paprika, and chili powder until every crumble is packed with flavor, then piled over a big crunchy base of romaine, cherry tomatoes, cucumber, bell pepper, and red onion. The real star is the dressing: ripe avocado blended with fresh lime juice, jalapeño, and cilantro into a bright, creamy pour that clings to every bite without any cream or cheese in sight. It's a hearty, cool-and-crunchy contrast to the warm spiced beef, and the whole bowl comes together in well under 30 minutes. Bright citrus and heat from the jalapeño keep the flavors punchy, while the lettuce and vegetables add plenty of crisp texture. This one's a genuinely easy, satisfying dinner to add to a dairy free lineup, no fuss, no missing richness, just bold Tex-Mex flavor from start to finish.
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Make the dressing: combine the avocado, lime juice, water, olive oil, jalapeño, cilantro, and salt in a blender or food processor. Blend until completely smooth and pourable, about 30–45 seconds. If the dressing is too thick to pour, add water 1 tbsp at a time until it reaches a thin, drizzleable consistency. Taste and adjust salt. Set aside.
Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it into small crumbles with a wooden spoon, until no pink remains and the beef registers 160°F (71°C) on an instant-read thermometer, about 7–9 minutes.
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