The classic American Tex-Mex taco salad is a high-calorie meaty marvel: seasoned ground beef, piled into a fried taco bowl with cheese, sour cream, and other things. This version keeps things healthy, but with no lack of taco-salad zest. You sauté onion with pinto, black, and kidney beans (canned, so no sweat), along with a diced fresh tomato, frozen corn, and a jalapeño pepper. Heap in a serving bowl while still warm, top with romaine leaves, as little (or as much) cheese as you like, and a drizzle of creamy, ranch-and-sour-cream-driven dressing (before you begin, you’ll need to make a batch of our Ranch Dressing). For the taco seasoning mix, we like the one from McCormick.