Ingredients
Scale
For the seasoned beef:
- 1 lb ground beef (80/20 works great)
- 1 tablespoon olive oil
- 1 packet taco seasoning (or 2 tablespoons homemade)
- ¼ cup water
For the salad bowls:
- 6 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 1 cup shredded cheddar cheese
- 1 cup black beans, drained and rinsed
- 1 cup corn (frozen, canned, or fresh)
- ½ cup diced red onion
- 1 avocado, diced
- ½ cup sour cream
- ½ cup salsa
- 2 cups tortilla chips, crushed
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a wooden spoon, until browned and no longer pink, about 6-8 minutes.
- Drain any excess fat from the pan. Add the taco seasoning and water, stirring to coat the meat evenly.
- Let the mixture simmer for 2-3 minutes until the liquid has mostly absorbed and the beef is well-coated with seasoning. Remove from heat.
- While the beef is cooking, prep your vegetables and toppings. Chop the lettuce, halve the tomatoes, dice the onion and avocado, and get everything else ready.
- Divide the chopped romaine lettuce among four large bowls. This is your base, so make it generous.
- Top each bowl with a portion of the seasoned beef while it’s still warm. Then add the black beans, corn, tomatoes, shredded cheese, and diced red onion.
- Add a dollop of sour cream and salsa to each bowl. Scatter the diced avocado on top.
- Right before serving, add the crushed tortilla chips for crunch. If you add them too early, they’ll get soggy.
- Garnish with fresh cilantro if you like, and serve with lime wedges on the side. Squeeze the lime over the bowl for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
