Recipe courtesy of Teri Turner at nocrumbsleft.
Yield: 4 servings
In a large pan, over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, use your hands to crumble the ground beef into the pan in a single layer. After 2 minutes, add the fajita seasoning and cook until the beef starts to brown slightly. Add the Spanish paprika and, using a wooden spoon, begin to break the meat up into pieces. Flip and continue to cook until deeply browned and delicious, 8 to 10 minutes total. Remove and set aside.
In a food processor or blender, add ½ cup store bought salsa and ½ cup sour cream. Blend until fully combined and set aside.
In each of 4 bowls, make a bed of greens and sprinkle some salt. Divide the rice, beef, avocado, cheese, tomatoes, radish, and jalapeño slices among the bowls. Top each salad off with 1 tablespoon freeze-dried corn and ½ tablespoon of freeze-dried shallots, some marinated red onions, a dollop of sour cream and tortilla chips. Serve with chopped cilantro, creamy salsa, and lime wedges. Enjoy!