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Taco Salad Bowls

Enjoy a delightful and nutritious meal with Taco Salad Bowls that combine the flavors of tacos and fresh salad, perfect for busy weeknights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Taco Meat Ingredients
  • 1/2 cup diced yellow onion Adds sweetness and depth to the beef mixture.
  • 1 pound lean ground beef Provides essential protein while helping to keep the meal budget-friendly.
  • 4 ounces can diced green chiles Brings a touch of heat and flavor.
  • 1 tablespoon chili powder For that classic taco taste.
  • 1 teaspoon ground cumin Adds an earthy note.
  • 1/2 teaspoon garlic powder Enhances overall flavor.
  • to taste salt and freshly ground black pepper Essential seasonings.
  • 2 tablespoons chopped cilantro Freshness and color.
  • 2-3 tablespoons water Keeps the meat moist.
Avocado Dressing Ingredients
  • 1/2 of an avocado peeled Creamy texture for the dressing.
  • 1/3 cup plain Greek yogurt A healthier substitute for sour cream.
  • 1/2 cup cilantro leaves Fresh garnish.
  • 1/2 teaspoon garlic powder Doubles as flavor for the dressing.
  • to taste salt Seasoning for the dressing.
  • 1 tablespoon water or more as needed To thin the dressing.
Salad Base Ingredients
  • 1 head romaine lettuce Provides the base for your salad bowls.
  • 1 cup diced tomatoes Juicy, fresh ingredient.
  • 1 cup defrosted frozen corn Sweetness and crunch.
  • 4 ounces can sliced black olives Brings a unique flavor.
  • crumbled queso fresco Adds a creamy and salty element.
  • Tortilla strips or crushed chips For crunch and added flavor.
  • Cilantro for garnish Extra flavor and presentation.

Method
 

Prepare the Taco Meat
  1. 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 Seasonings
  1. Add in the diced green chiles, chili powder, ground cumin, garlic powder, salt, and freshly ground black pepper. Stir everything together and let the mixture become aromatic, about 5-7 minutes.
Simmer for Flavor
  1. Turn the heat down to low and let the taco meat simmer for 5-10 minutes, allowing the flavors to meld together. If needed, add 2-3 tablespoons of water to keep the mixture moist.
Make the Avocado Dressing
  1. In a blender, combine the avocado, Greek yogurt, cilantro leaves, garlic powder, salt, lime juice, and water. Purée until smooth. Adjust with more water or milk for desired consistency.
Assemble the Salad
  1. Fill a bowl with romaine lettuce and top with a portion of the taco meat. Add corn, tomatoes, olives, and queso fresco. Don’t forget to dollop on some avocado dressing and finish with tortilla strips or crushed chips for that extra crunch.

Notes

To avoid soggy salad, assemble the bowls just before serving. Use leftover taco meat for meal prep throughout the week. Customize with toppings like black beans or jalapeños.