Go Back
–+ servings
taco salad bowl

Taco Salad Bowls

These easy Taco Salad Bowls are made with seasoned ground beef and your favorite toppings all on a bed of crisp romaine lettuce. Top these healthy salads with a creamy avocado dressing. They only take 30 minutes to make and are great for meal prep!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

Taco Meat
  • ½ cup yellow onion diced
  • 1 pound lean ground beef
  • 1 4-ounce can diced green chiles
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons cilantro chopped
  • 2 tablespoons water
Salad
  • 1 head romaine lettuce
  • 1 cup tomatoes diced
  • 1 cup defrosted frozen corn
  • 1 4-ounce can sliced black olives
  • Queso fresco, tortilla strips, and cilantro for garnish
Avocado Dressing
  • ½ of an avocado
  • ⅓ cup plain Greek yogurt
  • ½ cup cilantro leaves
  • ½ teaspoon garlic powder
  • Salt to taste
  • Juice of a lime
  • 1 tablespoon of water at a time as needed to thin the dressing

Method
 

  1. Add all the ingredients for the avocado dressing to a high speed or regular blender and purée until smooth. Add a tablespoon of water or milk at a time until the desired consistency is reached. Taste for seasoning and adjust as needed.
  2. Spray a large skillet with cooking spray or add in a little oil. Heat the skillet over medium-high heat and then add in the ground beef and onion. Use a wooden spoon or potato masher to crumble the beef as it browns. Add in the remaining ingredients and stir everything together. Turn the heat down to low and let the taco meat simmer for 5-10 minutes.
  3. To assemble, fill a bowl with romaine lettuce and top with a portion of the taco meat. Top with corn, tomatoes, olives, queso fresco and cilantro. Dollop on some of the avocado dressing and finish with tortilla strips or crushed chips.

Notes

  • Substitute ground beef with ground turkey or chicken.
  • If you’re vegetarian, try making sofritas.
  • Queso fresco can be replaced with cotija cheese, cheddar, pepper Jack or Monterey Jack cheese.
  • Instead of taco salad, turn these into rice bowls or quinoa bowls. Add black beans or pinto beans.