Ingredients:

  • 1 lb (450g) Lean Ground Beef (93% lean)
  • 1 tbsp (15ml) Olive Oil
  • 1 tbsp (8g) Chili Powder
  • 1 tsp (2g) Ground Cumin
  • 1 tsp (5g) Garlic Powder
  • 1/2 tsp (3g) Smoked Paprika
  • 1/2 tsp (3g) Salt
  • 1/4 tsp (1.5g) Black Pepper
  • 1/4 cup (60ml) Beef Broth
  • 2 cups (300g) Cooked Brown Rice
  • 1 can (15 oz) Black Beans, drained and rinsed
  • 1 cup (150g) Frozen Corn, thawed
  • 1 tbsp (15ml) Lime Juice
  • 1/2 cup (120g) Plain Non-Fat Greek Yogurt
  • 2 tbsp (30ml) Sriracha
  • 1 tsp (5ml) Lime Juice
  • 1 cup (30g) Shredded Romaine Lettuce
  • 1 medium (150g) Avocado, diced
  • 1/4 cup (15g) Fresh Cilantro, chopped

Instructions:

  1. Heat olive oil in a 12-inch skillet over medium-high heat. Add the lean ground beef and spread it thin. Let it sit undisturbed for 3 minutes to develop a deep brown crust before breaking it apart with a spatula. Cook until no longer pink.
  2. Lower the heat to medium. Sprinkle in the chili powder, cumin, garlic powder, paprika, salt, and pepper. Stir for 1 minute until fragrant, then pour in the beef broth. Simmer for 2-3 minutes until the liquid reduces into a thick glaze.
  3. Toss the cooked brown rice and drained black beans with 1 tablespoon of lime juice and a pinch of salt.
  4. In a small bowl, whisk together the Greek yogurt, Sriracha, and 1 teaspoon of lime juice until smooth.
  5. Divide the lime-rice and beans among four bowls. Top with the seasoned beef. Arrange the shredded lettuce, corn, and diced avocado in sections.
  6. Drizzle the Greek yogurt crema over the top and garnish with fresh cilantro.