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.
Servings 4
Calories 453kcal
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 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
Serving: 1bowl | Calories: 453kcal | Carbohydrates: 26g | Protein: 25g | Fat: 29g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 155mg | Potassium: 855mg | Fiber: 6g | Sugar: 5g | Vitamin A: 778IU | Vitamin C: 16mg | Calcium: 60mg | Iron: 3mg