Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When shimmering, add the finely chopped onion and cook 3–4 minutes until softened and translucent. Add the minced garlic and cook 30 seconds until fragrant.

Brown meat

Add the ground beef (or turkey) to the skillet. Break it up with a spoon or spatula and cook until no longer pink, about 6–8 minutes, stirring occasionally to get small crumbles and some browning.

Season meat

Stir in chili powder, ground cumin, smoked paprika, dried oregano, salt and black pepper. Mix in the tomato paste if using. Pour in 1/4 cup water or beef broth, scrape up any browned bits, and reduce heat to medium-low. Simmer 3–4 minutes until the mixture is slightly thickened and flavors meld. Taste and adjust salt or spice as needed. Remove from heat and keep warm.

Dressing

In a medium bowl, whisk together Greek yogurt, mayonnaise, fresh lime juice, 1 teaspoon olive oil, honey, 1/2 teaspoon ground cumin, 1/2 teaspoon chili powder, 1/4 teaspoon salt and 1/4 teaspoon black pepper until smooth and emulsified. Taste and adjust lime, salt or honey to preference. Refrigerate until ready to use.

Salad Base & Assembly

Prepare produce

Rinse and dry the romaine (and iceberg if using). Chop romaine into bite-sized pieces and place in a large serving bowl. Add shredded iceberg if using. Add cherry tomatoes (halved), diced red bell pepper, corn, black beans (rinsed and drained), thinly sliced red onion, and chopped jalapeño if using. Toss gently to combine.

Combine warm meat with salad

Scatter the warm seasoned ground beef over the salad mixture so some warmth wilts the lettuce slightly and brings flavor through the salad.

Add cheese & chips

Sprinkle shredded cheddar cheese over the top, then add crushed tortilla chips for crunch.

Finish & serve

Drizzle the prepared dressing over the salad (or serve on the side). Top with diced avocado and chopped cilantro. Garnish with optional pickled onions, sliced green onions and a dash of hot sauce if desired. Serve immediately with lime wedges on the side for squeezing.