Description
These 30-Minute Ground Beef Taco Salad Bowls are the perfect solution for busy weeknights, offering a fresh, hearty, and flavor-packed meal. Featuring savory seasoned ground beef, crisp romaine lettuce, protein-rich black beans, and sweet corn, this dish is topped with a zesty poblano lime crema. It is a nutritious, deconstructed take on traditional tacos that is easy to customize and sure to satisfy the entire family.
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 package 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, thinly sliced
1 ripe avocado, diced
1 cup poblano lime crema (or sour cream mixed with lime juice and roasted poblano strips)
Instructions
Heat the olive oil in a large skillet over medium-high heat.
Add the onion and sauté until translucent, about 3-5 minutes.
Add the ground beef to the skillet, breaking it up with a wooden spoon, and cook until browned.
Stir in the taco seasoning and salt, then add the drained black beans and corn to the skillet.
Cook for another 5 minutes until everything is heated through and flavors are incorporated.
Assemble the bowls by placing a base of shredded romaine in shallow dishes.
Top with a generous portion of the cooked beef mixture.
Finish with diced avocado, sliced green onions, and a drizzle of poblano lime crema.
Notes
Store leftover beef mixture in an airtight container in the refrigerator for up to 3 days. Assemble salads fresh to keep the romaine crispy. You can customize this by adding shredded cheddar cheese, pickled jalapeños, or crushed tortilla chips for extra crunch.
- Prep Time: 10
- Cook Time: 20
- Category: Dinner
- Method: Stovetop Sauté
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 8g
- Carbohydrates: 35g
- Fiber: 9g
- Protein: 32g
- Cholesterol: 85mg