Description
Taco Salad Bowls are a fresh and satisfying twist on traditional tacos, perfect for busy weeknights or meal prep lunches. With seasoned meat, crisp vegetables, and crunchy toppings, they offer bold flavor and endless customization options.
Ingredients
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1 lb ground beef (or ground turkey, chicken, or plant-based ground)
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2 tsp olive oil
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2 cloves garlic, minced
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1 small onion, diced
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1 packet taco seasoning (or homemade—see below)
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2 tbsp tomato paste
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¼ cup water
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6 cups chopped romaine lettuce
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1 cup cherry tomatoes, halved
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1 cup canned black beans, drained and rinsed
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1 cup corn kernels (fresh, canned, or thawed frozen)
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1 avocado, diced
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½ cup shredded cheddar or Mexican-blend cheese
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¼ cup sliced black olives (optional)
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¼ cup red onion, thinly sliced
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Crushed tortilla chips or tortilla strips
Optional toppings: fresh cilantro, jalapeño slices, pickled onions, lime wedges, sour cream, Greek yogurt, salsa
Homemade taco seasoning (optional substitute for store-bought):
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1 tbsp chili powder
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1 tsp ground cumin
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1 tsp smoked paprika
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½ tsp garlic powder
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½ tsp onion powder
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½ tsp dried oregano
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½ tsp salt
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¼ tsp black pepper
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¼ tsp cayenne pepper (optional)
Instructions
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Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 3 minutes until translucent.
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Add minced garlic and cook for another 30 seconds.
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Add ground meat and cook until browned, breaking it apart with a spatula.
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Drain any excess fat, then stir in taco seasoning, tomato paste, and water.
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Simmer for 5 minutes until thickened and fully combined. Remove from heat.
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While the meat cooks, prepare salad ingredients: chop lettuce, halve tomatoes, rinse beans and corn, and slice onions.
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Divide lettuce into four bowls.
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Top each bowl with cooked taco meat, tomatoes, beans, corn, avocado, cheese, olives, and red onion.
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Add crushed tortilla chips and any optional toppings.
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Serve with your choice of dressing or a simple squeeze of lime juice.
Notes
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To make this vegetarian, substitute meat with seasoned lentils, tofu, or tempeh.
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For a low-carb version, omit beans and chips, and use extra avocado or cheese.
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Avocado and chips are best added just before serving to preserve freshness.
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Meat can be made up to 4 days in advance and stored in the fridge.
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- Prep Time: 15 minutes
- Cook Time: 15 minutes