Description
A quick and customizable taco salad bowl that’s low in carbs and high in flavor, perfect for satisfying cravings without the heaviness of traditional tortillas.
Ingredients
For the salad
- 1 lb Ground beef (80/20) (Use leaner beef if preferred.)
- 1 tbsp Olive oil or avocado oil (Only if beef is very lean.)
- 1 packet Taco seasoning (Store bought low sugar or homemade.)
- 4 cups Mixed greens (romaine, iceberg, or spinach) (Use your choice of greens.)
- 1 cup Cherry tomatoes (Optional; keep it light if tracking carbs closely.)
- 1 cup Cucumber or diced bell pepper (For added crunch.)
- 1 small Red onion (Sliced thin.)
- 1 cup Shredded cheddar or pepper jack
- 1/2 cup Sour cream or plain Greek yogurt
- 1 cup Salsa (Check labels for added sugar.)
- 1 large Avocado (Or guacamole.)
- 1/2 cup Black olives
- 1/4 cup Jalapenos
- 1/4 cup Cilantro
- 2 wedge Lime
Instructions
Preparation
- Wash and chop your lettuce or greens. Add to big bowls.
- Chop toppings: tomatoes, onion, cilantro, cucumbers, jalapenos, or any desired toppings.
Cooking the Meat
- Cook ground beef in a skillet until browned. Drain if needed.
- Add taco seasoning plus a splash of water. Simmer for a couple of minutes.
Assembly
- Build bowls: add greens first, then hot taco meat, followed by toppings.
- Finish with dressing, lime, and crunchy options.
Notes
For a fun dining experience, set everything out in small bowls for family and friends to build their own bowls. You can also customize protein options with ground turkey, shredded chicken, or vegetarian alternatives like crumbled tofu.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: dinner, Main Course
- Cuisine: Mexican