Spiced ground beef, black beans, corn, tomatoes, cheddar, sour cream, guacamole, and a mountain of crushed tortilla chips. The salad that doesn't apologise for being a full meal.
Brown ground beef in a hot skillet, breaking it up as it cooks. Once no longer pink, add garlic and taco seasoning. Pour in stock and simmer 3 minutes until fragrant. Add black beans and corn, heat through.
Mash ripe avocado with lime juice, salt, and finely diced onion. Keep it chunky — guacamole should not be smooth. Season generously. The acid from the lime prevents browning.
Chop romaine into large pieces. Halve tomatoes. Shred cheese. Slice jalapeño thinly. Get the tortilla chips ready to crush at the last moment — they must be crunchy.
Start with romaine, add warm beef mixture on top. Layer tomatoes, cheese, onion, and jalapeño. Drop spoonfuls of guacamole and sour cream. Crush tortilla chips directly over the top. Scatter cilantro. Serve immediately.