Taco Salad Bowls with Ground Beef

These taco salad bowls are piled high with seasoned ground beef, creamy avocado, fresh veggies and crunchy tortilla chips.

Course Dinner, Gluten Free, Lunch, Salad

Cuisine Mexican, Tex Mex

Diet Gluten Free

Keyword beef salad

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings

Calories 453kcal

Author Liz DellaCroce

Ingredients

8 cups chopped romaine or shredded cabbage
1 avocado pitted and diced
1 cup red onion minced
1 cup tomato diced
16 tortilla chips
1 cup cilantro roughly chopped
jalapeno slices and lime wedges optional, to serve

Beef and Corn Mixture

1 teaspoon extra virgin olive oil
1 pound ground sirloin
1 batch taco seasoning mix
1 cup corn fresh or frozen

Instructions

Heat a large skillet over medium-high heat and drizzle with olive oil. Add ground beef to the pan and begin breaking down using a potato masher or wooden spoon. Sprinkle in taco seasoning mix and cook until beef is browned about 8-10 minutes. During the last minute or so of cook time, add in the corn and heat until warmed through; remove from heat and set aside.
To assemble taco salad bowls, fill four bowls with two cups of lettuce of cabbage as a base. Top with equal parts beef and corn mixture, red onion, tomato, avocado, and tortilla chips. Garnish with cilantro, lime and jalapeno slices if you wish.

Notes

I don't typically use a dressing with this salad as the beef is flavorpacked and the creamy avocado becomes a bit of a dressing when I mix everything together. If you wish to drizzle with dressing I recommend my honey lime vinagirette recipe.

Swapping out guacamole for the plain avocado or pico de gallo for the tomatoes and onions is always a good idea.

Nutrition