Start with a skillet over medium heat. Toss in your ground beef and break it up while it cooks. Let it brown nicely — a little color = a lot of flavor.

Once it’s cooked through, drain excess grease if needed, then sprinkle in your taco seasoning and add a splash of water. Stir it up and let it simmer for a few minutes until it’s saucy, not dry.

Turn off the heat and try not to eat half of it straight from the pan (I fail here every time).

Chop, chop… but don’t overthink it

While the meat is cooking, get your veggies ready. Chop the lettuce into bite-sized pieces — not tiny, not giant. We’re going for pleasant mouthfeel, okay?

Slice your tomatoes, dice the avocado, rinse the beans, and set everything out like you’re on a cooking show but in sweatpants.

Grab your biggest bowl — the one that makes you feel powerful.

Start with the lettuce, then layer on tomatoes, beans, corn, onions, and cheese. Sprinkle in the crushed chips for crunch. Then spoon that warm taco meat right on top.

At this point, pause. Look at it. Admire your work. This is a beautiful bowl.

You can totally use bottled ranch or Catalina if that’s your jam — I’ve done it and I’ll do it again.

But my fave quick combo?

Sour cream

A splash of lime juice

A little salsa

Salt + pepper

Stir it up and drizzle it over the salad. Not drown it. Drizzle. We’re classy, not chaotic (most days).

You can toss everything together so every bite is perfect — or keep it layered and let people dig in how they want. Both are valid lifestyles.