Make the taco seasoning: In a small bowl, combine 1 tablespoon chili powder, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust to taste.

Cook the beef: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up, until browned and no longer pink, about 6–8 minutes. Drain excess fat if needed.

Season the beef: Sprinkle the taco seasoning over the beef. Add a splash of water (2–3 tablespoons) and simmer 1–2 minutes until the seasoning coats the meat and the liquid reduces. Remove from heat.

Prep the veggies: While the beef cooks, chop the romaine, halve the tomatoes, dice the bell pepper and red onion, and chop the cilantro. Rinse and drain the black beans. If using frozen corn, run it under warm water to thaw and drain well.

Make the creamy lime dressing: In a jar or bowl, whisk 1/2 cup Greek yogurt, 1 tablespoon olive oil, 1 tablespoon vinegar, zest of 1 lime, juice of 1–2 limes (to taste), a pinch of salt, and a few cracks of pepper. Thin with a teaspoon of water if needed. Taste and adjust lime or salt.

Assemble the bowls: Divide chopped romaine among 4 bowls. Top with warm seasoned beef, black beans, corn, tomatoes, bell pepper, red onion, avocado, and cilantro.

Add toppings: Spoon over the creamy lime dressing. For extra punch, add a sprinkle of shredded cheese, pickled jalapeños, a few crushed tortilla chips, salsa, or hot sauce.

Serve: Toss gently right before eating so the dressing coats the greens without wilting them too soon.