Taco'bout Salad Bowl* Recipe

Wash and dry romaine and baby spinach. Chop the romaine into bite-sized pieces. In a large salad bowl, combine romaine, spinach, and shredded red cabbage. If using cilantro-lime rice, place warm rice in the center or lightly toss with greens for a hearty bowl.

Cook the seasoned protein

Heat a large skillet over medium-high heat with 1 tablespoon neutral oil (not listed above). Add ground beef (or turkey) and break up with a spatula. Cook until no longer pink, about 5–7 minutes. Drain excess fat if needed. Sprinkle taco seasoning over the meat, add 1/4 cup water, stir to combine, and simmer 2–3 minutes until sauce thickens and coats the meat. Remove from heat and set aside.

In a small saucepan or in the skillet after the meat is done (wipe skillet if necessary), warm the black beans and fire-roasted corn together over medium heat for 2–3 minutes until heated through. Season lightly with a pinch of salt and pepper. Alternatively, keep chilled for a cool contrast.

Prepare the toppings: halve grape tomatoes, dice avocado and red onion, and finely chop jalapeño (remove seeds for milder heat). Arrange tomatoes, red onion, jalapeño, avocado, shredded cheese, tortilla strips (or crushed chips), and cilantro in separate small bowls or sections around the salad base so diners can assemble their bowls.

Cut limes into wedges for squeezing over finished bowls.

Make the dressing

In a small bowl, whisk together Greek yogurt (or sour cream), mayonnaise, adobo sauce, lime juice, honey, minced garlic, salt, and black pepper. Add 1 teaspoon water at a time to reach desired pourable consistency (about 1 tsp). Taste and adjust seasoning or adobo for more heat. Chill until ready to use.

To assemble each Taco'bout Salad Bowl (serves 4): Divide the greens and cabbage mixture among four bowls (about 1–1¼ cups per bowl). Top each with ~1/4 of the seasoned ground meat (about 4 oz), 1/4 cup warmed black beans and corn, grape tomatoes (about 2 tbsp), 1–2 tbsp diced red onion, a few slices of jalapeño (as desired), and 1/4 avocado.

Sprinkle each bowl with shredded cheddar (about 2 tbsp), tortilla strips or crushed chips (about 2 tbsp), and a sprinkle of fresh cilantro. Drizzle 1–2 tablespoons of the creamy chipotle dressing over each bowl or serve on the side. Finish with a squeeze of lime and optional pickled red onions or extra hot sauce.

Toss gently before eating so dressing coats greens and toppings. Serve immediately so tortilla strips stay crisp.