30-Minute Ground Beef Taco Salad Bowls
These vibrant Taco Salad Bowls are the perfect solution for busy weeknights, offering a healthy and satisfying Tex-Mex experience. Featuring seasoned lean ground beef, zesty black beans, sweet corn, and a fresh crunch of romaine lettuce, this dish is packed with flavor. The combination of savory spices and creamy avocado makes it a restaurant-quality meal that you can effortlessly prepare at home in under 30 minutes, prioritizing fresh ingredients for a nutritious and hearty dinner choice.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30
- Yield: 4 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: High Protein
Ingredients
2 Tbsp extra virgin olive oil
1/2 small Vidalia onion, finely diced
1 lb ground beef (90/10 lean ratio)
1 tsp kosher salt
1 packet taco seasoning or homemade spice blend
1 (14.5oz) can black beans, thoroughly drained and rinsed
1 (15oz) can corn, drained
5-6 cups fresh Romaine lettuce, shredded
2 green onions, thinly 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 diced onion and sauté until softened, about 3 minutes.
Add the ground beef to the skillet and cook, breaking it apart with a spatula, until browned and no longer pink.
Drain any excess fat from the skillet.
Stir in the taco seasoning, kosher salt, and a splash of water if needed, following seasoning packet instructions.
Add the black beans and corn to the skillet, stirring until heated through.
Assemble the bowls by layering the shredded romaine lettuce as the base.
Top each bowl with the seasoned beef and bean mixture.
Finish with fresh avocado, halved cherry tomatoes, and sliced green onions.
Notes
You can swap the ground beef for ground turkey or chicken if preferred. To keep the salad crisp, assemble the ingredients immediately before serving. Leftovers can be stored in an airtight container for up to 2 days.