Ingredients

For the beef filling:
1 tablespoon olive oil
1 1/4 pounds lean ground beef
1 cup bottled fire roasted salsa
2 teaspoons chili powder
1 teaspoon ground cumin
Salt and freshly ground black pepper

For the salad:
1 head romaine lettuce or iceberg lettuce, chopped
1 can black beans, drained and rinsed (optional)
1 cup Shredded Mexican cheese blend
2 Roma tomatoes, diced (or 1 1/2 cups grape tomatoes)
1 avocado, diced (optional)
5 tablespoons sour cream (optional)
1/4 cup chopped red onion (optional)
crunchy tortilla bowls OR tortilla chips for serving (optional)

Directions

In a 12-inch skillet, heat olive oil over medium-high heat.

Add beef to the skillet, cooking thoroughly until browned and cooked through. Drain the fat.

Stir in the salsa, chili powder, and cumin. Season to taste with salt and pepper. Allow to warm all ingredients and then remove from heat.

Create your individual salads in crispy tortilla bowls or on plates. Layer lettuce, beans (if using), cheese, tomatoes, and additional optional toppings such as sour cream, avocado, and red onion. Serve with tortilla chips if not using a tortilla bowl!