For beef taco salad, gather 3/4 pound ground beef, 1/3 cup water, 2 garlic cloves, 1 can black beans and 1 tablespoon chili powder. Organize 4 tomatoes, 1/4 teaspoon Cayenne, 2 tablespoons lime juice and 2 tablespoons olive oil. Also prepare 2 hearts of romaine lettuce and 1/2 cup cheddar.
Cook the ground beef in a skillet until most of the pink has vanished, breaking the clumps of meat into small pieces with a spoon. Add the garlic and beans, and cook for an additional two minutes. Add the chili powder, Cayenne and 1/3 cup water, and simmer the contents until most but not all the liquid has been absorbed. While the meat cools, mix the tomatoes, now diced, along with the lime juice, oil and some salt and pepper to make the dressing.
Break up the romaine hearts so that there is approximately 2 cups of lettuce on each plate. Transfer 1 cup of the seasoned beef mixture from the pan, and place it atop the lettuce, followed by 2 tablespoons of the cheddar cheese. Immediately before serving, add the desired amount of the tomato dressing on top of the meat and cheese. To add extra texture, garnish the salad with crushed tortilla chips. For convenience, the meat mixture can be prepared and refrigerated for three days beforehand, and the tomato dressing for two.