4 ounces tortilla chips (about 40 total), whole or crumbled
Instructions
Make the crema. In a small bowl, whisk together the yogurt, sour cream, salt, ground cumin, lime juice and zest. Thin with water, 1-2 teaspoons at a time, to reach desired consistency. Serve immediately over the taco salad, or store in an airtight container in the refrigerator for up to 4 days.
Cook the beef and beans. Cook beef in a large skillet over medium-high heat, breaking up and stirring until browned, about 4-5 minutes. Stir in the water, black beans, and taco seasoning. Bring to a simmer and cook just until thickened, about 1-2 minutes. When done, cover and set aside.
Assemble the taco bowls. Divide the lettuce, tomatoes, onion, corn, avocado, shredded cheese, tortilla chips, and rice (if adding) into bowls. Add the ground beef and beans (about ½ cup per salad) and top each salad with 2-3 tablespoons cumin-lime crema. Mix well and enjoy.
