Southwest Ranch Taco Salad

recipe courtesy of Family Features

• ½ head romaine lettuce
• 1 pt. cherry tomatoes
• 2 small avocados
• 1 tablespoon extra-virgin olive oil
• 1 lb. ground beef (80/20 ground chuck)
• 2 teaspoons taco seasoning
• ¼ cup water
• 1 can (15.5 oz.) black beans
• 1 ½ cups canned corn
• 1 cup shredded sharp cheddar cheese
• 2 tablespoons chopped fresh cilantro, plus additional for serving (optional), divided
• 1 cup Southwest Ranch dressing
• 6 oz. tortilla chips

Coarsely chop lettuce, halve cherry tomatoes, and pit, peel and slice avocados. Set aside. In large frying pan over medium-high heat, heat olive oil. Brown ground beef, stirring occasionally, 4-5 minutes. Add taco seasoning and water; cook according to package directions, 5-8 minutes, or until meat is thoroughly cooked. Drain and rinse black beans. Set aside. Divide lettuce among serving bowls or plates. Top with ground beef, tomatoes, avocados, black beans, corn, cheese and 2 tablespoons cilantro. Tuck in tortilla chips. Drizzle with Southwest Ranch dressing and sprinkle with additional cilantro, if desired.

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