TACO MEAT: Heat a large cast iron skillet over medium-high heat. Spray with cooking spray, then add ground beef when hot. Cook and crumble. After 4 minutes, season with taco seasoning and stir to combine. Add ½ cup water if you used my homemade seasoning (follow packet directions for store-bought.) Let the ground beef reach a simmer, lower the heat to low and cook for 6-8 minutes or until the sauce thickens and is no longer watery; remove from heat. Allow it to cool to room temp. You can also prep the meat and refrigerate 1 day in advance.

DRESSING: In a mason jar, add red wine vinegar, sugar, ketchup, avocado oil, smoked paprika, garlic powder, onion powder, and a tiny pinch of kosher salt. Place a lid on top and shake the jar until the sugar dissolves and the dressing is emulsified. Take again if the dressing separates at any point.

SALAD: Add the chopped romaine, taco meat, bell peppers, cherry tomatoes, roasted corn, green onions, chopped cilantro, pickled jalapeños, pinto beans, and shredded cheese to a bowl. Toss with half the dressing, taste and adjust with more as desired. Serve topped with crunchy nacho chips, pickled onions and sour cream.