1/2 head romaine lettuce
1 pint cherry tomatoes
2 small avocados
1 tablespoon extra-virgin olive oil
1 pound ground beef (80/20 ground chuck)
2 teaspoons Newman’s Own Mild Taco Seasoning
1/4 cup water
1 can (15 1/2 ounces) black beans
1 1/2 cups canned corn
1 cup shredded sharp cheddar cheese
2 tablespoons chopped fresh cilantro, plus additional for serving (optional), divided
1 cup Newman’s Own Southwest Ranch Dressing
6 ounces 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.