Description
These 30-Minute Ground Beef Taco Salad Bowls are a vibrant and nourishing take on a classic. Featuring seasoned, lean ground beef, protein-packed black beans, and crunchy romaine, this dish delivers bold Tex-Mex flavors in a lighter, deconstructed format. Perfect for busy weeknights, the balance of warm, savory beef and cool, fresh vegetables topped with a creamy poblano lime finish ensures every bite is as satisfying as it is healthy.
Ingredients
2 Tbsp extra virgin olive oil
1/2 small Vidalia onion, finely chopped
1 lb ground beef (90/10 lean)
1 tsp kosher salt
1 packet taco seasoning
1 (14.5oz) can black beans, drained and rinsed
1 (15oz) can corn, drained
5-6 cups Romaine lettuce, shredded
2 green onions, sliced
1 ripe avocado, diced
1 cup cherry tomatoes, halved
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the chopped onion and sauté until translucent, about 3-4 minutes.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned and no longer pink.
Stir in the taco seasoning, kosher salt, and a splash of water as directed by your seasoning spice blend; simmer for 2-3 minutes.
Remove from heat and set aside.
In large serving bowls, add a base layer of shredded Romaine lettuce.
Top the lettuce with the seasoned beef mixture, drained black beans, corn, cherry tomatoes, and diced avocado.
Garnish with sliced green onions and serve immediately.
Notes
You can prep the beef mixture ahead of time to make these a quick ‘grab-and-go’ meal for lunches. Store ingredients separately in the refrigerator to keep the lettuce crisp and prevent the avocado from browning.