Transform your typical taco night into a vibrant, nutritious feast with this loaded taco salad bowl. Featuring layers of crisp vegetables, seasoned ground beef, and a zesty lime crema, this dish delivers all the beloved flavors of tacos in a lighter, fresher format.
Prep Time: 25 minutes Cook Time: 15 minutes Total Servings: 4
Ingredients:
For the Taco Meat:
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- Salt and pepper to taste
For the Lime Crema:
- 1 cup sour cream
- 2 limes, juiced
- 1 clove garlic, minced
- ¼ cup fresh cilantro, chopped
- Pinch of salt
For the Salad:
- 2 heads romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or thawed frozen)
- 2 avocados, diced
- 1 red onion, thinly sliced
- 1 cup shredded cheddar cheese
- Tortilla strips for garnish
Instructions:
- Start with the Lime Crema In a medium bowl, combine sour cream, lime juice, minced garlic, and cilantro. Whisk until smooth and season with salt. Refrigerate until ready to serve, allowing flavors to meld.
- Prepare the Taco Meat Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook until translucent, about 3-4 minutes. Add garlic and cook for another minute. Add ground beef, breaking it up with a wooden spoon. Season with taco seasoning, salt, and pepper. Cook until beef is browned and cooked through, about 8-10 minutes. Set aside.
- Assemble the Salad Start with a bed of chopped romaine lettuce in each bowl. Layer with seasoned ground beef, black beans, corn, cherry tomatoes, diced avocado, and red onion slices. Top with shredded cheese and tortilla strips.
- Finish and Serve Drizzle the lime crema generously over each bowl. Serve immediately while the beef is still warm and the vegetables are crisp.
Pro Tips:
- For meal prep, keep the components separate and assemble just before eating
- Warm the black beans and corn slightly for temperature contrast
- Toast the tortilla strips in the oven for extra crunch
- Add jalapeños or hot sauce for extra heat
This taco salad bowl offers a perfect balance of protein, healthy fats, and fresh vegetables. The lime crema adds a cooling, tangy element that ties all the flavors together, while the tortilla strips provide that essential crunch factor. It's a satisfying meal that's both nutritious and indulgent – perfect for busy weeknights or casual entertaining.
Store any leftover components separately in airtight containers. The lime crema will keep for up to 3 days in the refrigerator, while prepared vegetables should be used within 2 days for optimal freshness.
Whether you're looking for a lighter alternative to traditional tacos or simply want to add more vegetables to your diet, this loaded taco salad bowl delivers on both flavor and nutrition. It's customizable, too – feel free to swap in your favorite taco toppings or adjust the spice level to your taste.
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