30-Minute Ground Beef Taco Salad Bowls
My ground beef taco salad bowls are loaded with veggies, black beans, and a delicious poblano lime crema, all on top of crisp romaine lettuce. This is the perfect salad for when you're craving Tex-Mex flavors, but want something a bit lighter. Enjoy alongside all your favorite Mexican recipes!
Servings: 6 servings
Calories: 299kcal
Equipment
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, ground meat or poultry, 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
Calories: 299kcal | Carbohydrates: 9g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 1060mg | Potassium: 409mg | Fiber: 2g | Sugar: 4g | Vitamin A: 4174IU | Vitamin C: 12mg | Calcium: 100mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!
