If you’re craving Mexican flavors but want a lighter, veggie-packed meal, my Ground Beef Taco Salad Bowls are the perfect solution! They feature a bed of crisp romaine lettuce, seasoned ground beef, black beans, corn, tomatoes, avocado, and a creamy, tangy poblano-lime crema.
Top it all off with crunchy tortilla chips and a sprinkle of Cotija cheese. Flavor, texture, plus she looks great — could a salad get any better?! Nope.
Check out all of our easy and delicious salad recipes, or try our Crispy BLT Salad, Flank Steak Salad, or Mexican Cobb Salad next!
What You’ll Need
- Ground beef: I used 90/10 lean ground beef so there is less excess grease to be drained.
- Olive oil: For sautéing the ground beef and onion.
- Vidalia onion: Adds a bit of sweetness to the meat mixture. Of course you can use a red onion or other variety if you like.
- Taco seasoning: Use your favorite brand or a mixture of chili powder, cumin, garlic powder, onion powder, oregano, and paprika.
- Canned black beans, drained and rinsed, for extra protein.
- Vegetables: Romaine lettuce, scallions, corn (canned and drained or fresh and cooked), avocado, and cherry tomatoes.
- Cotija cheese, which is similar to feta cheese, adds a delicious salty flavor. You can also use cheddar cheese or Pepper Jack.
- Poblano crema dressing: This delicious creamy dressing is made of roasted poblano peppers, sour cream, cilantro, garlic, lime, cumin, and Kosher salt.
- For serving: Tortilla chips, fresh cilantro, and lime wedges!
Ingredient Substitutions
Feel free to switch out the poblano crema for a different dressing like Avocado Crema, Cilantro Lime Crema, or Avocado Lime Ranch.
You can also use ground chicken or ground turkey in place of ground beef for a lighter twist.
Other toppings to try: thinly sliced radishes, black olives, pico de gallo, red cabbage slaw, pickled jalapeños, or even just a dollop of cool, creamy sour cream would be fantastic!
How To Make Taco Salad Bowls
- Make the Poblano Crema: Char the poblano peppers, then peel, seed and blend with sour cream, cilantro, garlic, lime, cumin and salt until smooth.
- Cook the Ground Beef: Sauté onion in olive oil, then add ground beef and taco seasoning. Cook until browned and cooked through.
- Assemble the Salad: In a large bowl, combine the romaine, ground beef, black beans, corn, green onions, avocado, tomatoes and cheese.
- Dress and Serve: Drizzle the poblano crema over the salad and toss gently to coat. Serve immediately with tortilla chips, fresh cilantro and lime wedges.
Ari’s Best Tips!
- To make gluten-free: Simply omit the tortilla strips or be sure to use a gluten-free corn chip. Easy!
- Make the salad dressing a day in advance! Definitely not a requirement, but the flavor intensifies as it sits (plus it’s one less thing to do the day of).
- All components can actually be prepped in advance, but you’ll want to wait to assemble until just before eating. This ensures the greens stay crisp!
- For even more, flavor cook the corn! If using canned corn, drain it, then sauté in 1-2 Tbsp of unsalted butter in a skillet over medium-high heat. Season with ½ tsp Kosher salt, then cook until charred and bright yellow, about 4-5 minutes. If using an ear of corn, grill over medium-high heat until charred and blistered on all sides, about 2-3 minutes per side, then remove from the grill. Cool slightly, then cut off the kernels and add to the salad.
Make-Ahead, Leftovers, & Storage
- To make-ahead: The poblano crema dressing can be made up to 3 days in advance. Store it in an airtight container in the fridge.
- Leftovers and storage: Store any leftover taco salad components separately — the greens, proteins, veggies, etc. This will prevent the salad from getting soggy. Refrigerate for 3-4 days.
- To freeze: The cooked ground beef can be frozen for 2-3 months. Thaw in the fridge before using. But honestly, it takes just minutes to cook on a stovetop, so I always cook it fresh the same day.
Serving Suggestions
This is a complete meal on it’s own already, but I love to serve it with a big Mexican-inspired spread. Consider serving it with other dishes like:
- Shrimp Ceviche
- Quesabirria Tacos or Grilled Fish Tacos with Cabbage Slaw
- Birria Pizza
- Tortilla chips and Pineapple Salsa or guacamole
- Chorizo Tacos
And of course, don’t forget a cold margarita! My current go-to’s are this blood orange margarita or a classic margarita made with Cointreau.
I seriously could eat tacos every single night of my life, but when I want a big green salad, I make this instead. Checks all the same boxes, but without the tortillas. Make the meat mixture and the charred poblano crema at the beginning of the week to enjoy taco salad bowls for lunch all week long!
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30-Minute Ground Beef Taco Salad Bowls
Equipment
- Plastic wrap
Ingredients
- Poblano crema
- 2 Tbsp extra virgin olive oil
- ½ small Vidalia onion, cut into ¼-inch pieces
- 1 lb ground beef, I recommend 90/10
- 1 tsp kosher salt
- 1 package taco seasoning, see proportions below if making yourself
- 1 (14.5oz) can black beans, drained and rinsed
- 1 (15oz) can corn, drained or 1 ear of corn, cooked, kernels removed
- 5-6 cups Romaine, shredded
- 2 green onions, thinly sliced
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- ½-1 cup Cotija cheese or shredded Cheddar cheese
- For serving (optional): tortilla chips, fresh cilantro, lime wedges use corn tortilla chips if gluten-free
Instructions
- If you haven’t already, make the poblano crema.
- Cook the ground beef. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add ½ small chopped onion then cook, stirring occasionally, until softened, about 4-5 minutes. Add 1 lb ground beef, then season with 1 tsp Kosher salt, and taco seasoning (either 1 packet OR the homemade blend — see notes below). Cook until browned, about 4-5 minutes more, then add ¼ cup of water. Stir well. Continue cooking until the beef is fully cooked and the sauce has thickened. Remove from the heat.
- Assemble the taco salad. In a large bowl, combine chopped Romaine lettuce, ground beef, thinly sliced green onions, black beans, corn, tomatoes, avocado, and ½-1 cup of cotija or Cheddar cheese (as much as you like!). You can either crumble tortilla chips on top or save them for serving (and scooping up the salad). Drizzle with as much of the dressing as you like, then toss well to thoroughly mix. Serve immediately with tortilla chips, fresh cilantro, and lime wedges!
Notes
- Nutrition facts do not include poblano crema or additional toppings.
- Homemade taco seasoning blend: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, ½ tsp dried oregano, ½ tsp paprika.
- Corn: For even more flavor cook the corn! If using canned corn, drain it, then sauté in 1-2 Tbsp of unsalted butter in a skillet over medium-high heat. Season with ½ tsp Kosher salt, then cook until charred and bright yellow, about 4-5 minutes. If using an ear of corn, grill over medium-high heat until charred and blistered on all sides, about 2-3 minutes per side, then remove from the grill. Cool slightly, then cut off the kernels and add to the salad.
- Ground beef: You can easily substitute beef with ground chicken or ground turkey.
- To make-ahead: The poblano crema dressing can be made up to 3 days in advance. Store it in an airtight container in the fridge.
- Leftovers and storage: Store any leftover taco salad components separately — the greens, proteins, veggies, etc. This will prevent the salad from getting soggy. Refrigerate for 3-4 days.
- To freeze: The cooked ground beef can be frozen for 2-3 months. Thaw in the fridge before using. But honestly, it takes just minutes to cook on a stovetop, so I always cook it fresh the same day.
Nutrition
Photography by: Alana of Your Home Made Healthy.
The post 30-Minute Ground Beef Taco Salad Bowls appeared first on Well Seasoned Studio.