Taco Salad

Wash 160 g romaine, remove as much water as possible, and tear it into bite-size pieces. Drain 120 g kidney beans and 100 g corn kernels thoroughly as well. Heat a pan over high heat, add 1 tbsp olive oil, and spread 200 g ground beef in an even layer. Break up large clumps with a spatula as the meat cooks. Once no red color remains, continue cooking over high heat for another 2 to 3 minutes, stirring until the pan is dry and the beef edges are lightly browned. Lower the heat to medium, add the drained beans and corn, and warm them for about 1 minute while folding gently enough to keep the beans intact. Put the romaine in a large bowl, place the warm beef mixture on top, and add 120 g tomato salsa. Toss lightly, sprinkle over 50 g cheddar cheese, and squeeze in 1 lime immediately before serving. Fold only once or twice and serve promptly so the warm topping has little time to wilt the lettuce. Draining the vegetables and cooking off the beef's released moisture are important because both the salsa and lime add liquid during assembly. No separate taco seasoning is used in this ingredient list, so the measured salsa, cheddar, and whole lime provide the finishing seasoning.