Taco Meat:

1. Heat a large skillet to medium-high heat. Add olive oil and red onion to the pan. Saute until translucent, about 2-3 minutes. Add in garlic, saute for 30 seconds.
2. Once the aromatics are cooked add lean ground beef to the skillet, cook until no longer pink. Chop up with a wooden spoon to make smaller pieces the entire time. Approximately 5-7 minutes.
3. Add in cumin, smoked paprika, ancho chili powder, chili powder, onion powder, ground cinnamon, salt, and pepper. Stir until all the spices are mixed together. Remove from heat.

Saute Corn:

1. Heat a large skillet to medium high heat. Add frozen corn to the pan and saute until slightly browned, stirring frequently. Approximately 5 minutes. Remove corn from the heat when done.

Assemble Bowls: 

1. Add 1 1/2 cups of romaine to the bottom of a bowl. Top with ground beef, corn, black beans, and all your favorite toppings. (I like to use guacamole, pico de Gallo, sour cream, pickled onions and jalapenos)