Hearty Taco Salad Bowl
A quick and customizable taco salad bowl packed with seasoned ground beef and fresh vegetables, perfect for busy weeknights or gatherings.
Servings: 4 servings
Calories: 580kcal
Ingredients
For the Beef
- 1 pound ground beef Can substitute with ground turkey or plant-based meat.
- 2 tablespoons taco seasoning Homemade taco seasoning is recommended for extra flavor.
- 1/4 cup water
For the Salad
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup black beans, drained and rinsed Adds protein and fiber.
- 1 cup corn (canned or frozen)
- 1 whole avocado, diced For a creamy texture.
- 1 cup shredded cheddar cheese Use according to taste preferences.
- 1/2 cup salsa For topping.
- 1/2 cup sour cream Can substitute with Greek yogurt.
- Tortilla chips For serving; optional.
Instructions
Preparation
- In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spatula as it cooks. This should take about 5-7 minutes until it’s no longer pink.
- Once the beef is cooked through, drain any excess fat to keep the salad light and flavorful.
- Sprinkle the taco seasoning over the cooked beef, then pour in the water. Stir well to combine and let it simmer for another 3 minutes.
- Divide the chopped romaine evenly among serving bowls.
Assembly
- Top each bowl of romaine with a generous scoop of seasoned beef, followed by cherry tomatoes, black beans, corn, diced avocado, and shredded cheddar cheese.
- Drizzle salsa and sour cream over the top. Crush some tortilla chips for added crunch just before serving.
Serving Suggestion
- Serve the taco salad bowls immediately while the beef is still warm.
Notes
Great for meal prep; pack leftovers for lunch. Store any leftovers in an airtight container in the refrigerator for up to 3 days, and separate the meat from the salad for best freshness.