Brown the Beef: Heat the olive oil in a large, heavy-based frying pan or skillet over a medium-high heat. Add the minced beef and break it up with a wooden spoon. Cook for 5-7 minutes, until nicely browned all over. If your pan isn’t large enough, do this in two batches to avoid steaming the meat.

Sauté the Aromatics: Add the chopped onion to the pan with the beef and cook for another 5 minutes, until it has softened. Stir in the minced garlic and cook for one minute more, until fragrant.

Toast the Spices: Sprinkle the cumin, smoked paprika, oregano, chilli powder, salt, and pepper over the meat. Stir continuously for about 30 seconds. This step is key—it toasts the spices and really brings out their flavour.

Simmer the Mixture: Pour in the tin of chopped tomatoes and add the drained kidney beans. Stir everything together well, bring to a gentle bubble, then reduce the heat to low. Let it simmer for 10-12 minutes, uncovered, until the sauce has thickened nicely.

Prepare the Salad Base: While the beef is simmering, prepare your salad ingredients. Add the shredded lettuce, halved cherry tomatoes, and thinly sliced red onion to a large salad bowl.

Make the Dressing: In a small bowl or a jam jar, combine the Greek yoghurt, lime juice, and chopped coriander. Season with a pinch of salt and whisk or shake until smooth. What works best for me is the jam jar method – just add the ingredients, pop the lid on, and give it a good shake. If it's too thick, add a tablespoon of water to reach your desired consistency.

Assemble the Taco Salad Bowls: To serve, divide the salad base among four bowls. Spoon a generous amount of the warm taco meat mixture over the top. Add a spoonful of diced avocado, a sprinkle of grated Cheddar, and a handful of crushed tortilla chips to each bowl.

Finish and Serve: Drizzle the creamy lime dressing over everything and serve immediately while the beef is warm and the salad is crisp.