Taco Bowl Salad with Ground Beef

Dive into a world of Tex-Mex delight with this mouthwatering Taco Bowl Salad, where crisp lettuce, seasoned ground beef, zesty toppings, and a creamy cilantro dressing collide to create a fiesta of delicious flavors and textures. Discover the simple secrets to assembling the best taco meat salad with dressing and create a crowd-pleasing masterpiece that will satisfy every meaty craving!

• 1 whole Scallion – root removed & cut into 6 pieces
• 1 clove Garlic – peeled and roughly chopped
• ½ Cup Sour Cream
• ¼ Cup Buttermilk
• ¼ Cup Fresh Cilantro Leaves – stems removed; tightly packed (about .5 ounce)
• 1 tsp Ground Cumin – DIVIDED
• ½ tsp Chipotle Chile Powder – DIVIDED

• 2 tsp Vegetable or Canola Oil
• 2 whole Scallions – thinly sliced; separate the white/light green parts from the dark green parts
• 2 cloves Garlic – peeled and minced
• As Needed Kosher Salt and Ground Black Pepper
• 1 Pound Ground Beef (sub: ground turkey or ground chicken)
• 2 heaping TBS Taco or Fajita Seasoning
• 3 TBS Tomato Sauce sub: tomato juice, beef broth, or filtered water
• 1 TBS Worcestershire Sauce
• 1 whole Lime – Juiced; DIVIDED

• 2 heads Romaine Lettuce – thinly sliced or shredded
• 1 Cup Cherry Tomatoes – halved or quartered depending upon size
• 1 Cup Black Beans – drained and rinsed (sub: pinto beans)
• 1 Cup Monterey Jack Cheese – shredded (sub: cheddar cheese)
• 2 whole Corn Cobs – shucked and corn kernels sliced from cob
• 2 whole Avocados – stone removed and diced
• To Taste Pico De Gallo
• To Taste Tortilla Strips or Crushed Tortilla Chips