Seasoned, browned ground beef gets its smoky depth from chili powder, cumin, smoked paprika, garlic powder, and onion powder, simmered just until fragrant and clinging to every bite. It lands on a big bowl of crisp romaine, juicy cherry tomatoes, sliced red onion, and creamy avocado, with fresh cilantro and a sliced jalapeño for anyone who wants extra heat. A bright, punchy dressing made from fresh lime juice, olive oil, and cumin ties the whole bowl together without needing anything heavy or creamy. Everything comes together in one skillet and one big mixing bowl, so it's fast enough for a weeknight but colorful enough to serve to guests. This one's a genuinely solid option for a Whole30 plate — hearty, satisfying, and built entirely from real, whole ingredients. Squeeze extra lime over the top right before serving and dig in while the meat's still warm.
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In a small bowl, whisk together the lime juice, olive oil, cumin, chili powder, and salt until combined. Set aside.
Heat the avocado oil in a large skillet over medium-high heat until shimmering. Add the ground beef and cook, breaking it up with a spoon, until browned throughout with no pink remaining, about 7–8 minutes, reaching an internal temperature of 160°F (71°C).
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