These taco salad bowls are piled high with seasoned ground beef, creamy avocado, fresh veggies, and crunchy tortilla chips.
Since we always have a big batch of my homemade taco seasoning mix on hand, I love creating new and different taco-inspired recipes that I know my boys will devour.
A modern spin on the old fashioned taco night, these taco salad bowls are brimming with seasoned beef and corn, crisp lettuce, juicy tomatoes, creamy avocado and more. For added crunch and texture, I top with tortilla chips and minced onions.
In lieu of using store-bought taco seasoning packets, I prefer to season the ground beef with my homemade taco seasoning blend made with garlic powder, smoked paprika, oregano and other simple spices you likely have on hand in the pantry.
Ground meat options:
My preferred is ground sirloin which is 90% lean but you could use ground turkey, ground chicken or even ground chuck. Note: if you’re using ground chuck you will want to drain out a bit of the excess fat before adding in the corn.
If you want to add guacamole instead of the plain avocado, go ahead and use my ultimate guacamole recipe made with just five ingredients.
For these bowls, I used chopped tomatoes, onion and cilantro but you could make pico de gallo or use store-bought salsa instead of keeping the ingredients separate.
To keep the pico de gallo mild, skip the jalapeno and just add onion, lime juice, salt and cilantro.
I personally don’t think the salad needs a dressing but if you’d like a little something to drizzle on top I highly recommend my honey-lime vinaigrette.
How Long Will These Salads Last?
I would store the meat mixture separately from the salad and reheat the meat mixture before serving. Both will last about 3-4 days in the refrigerator. Be sure to squeeze a little lime juice on the avocado to keep it from browning.
Your fork is waiting.
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.
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 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 read more…