Taco Salad Bowl Recipe
Make Taco Salad Bowl Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Protein and seasoning
Produce and toppings
Crunch and serve
Method
Protein and seasoning
- 1
Brown and season the beef
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spatula, until browned and no pink remains, about 6-8 minutes.
- 2
Drain excess fat. Return beef to the pan. Sprinkle in taco seasoning, chili powder, cumin, and garlic powder. Stir to coat and toast the spices briefly, then add water. Simmer 1-2 minutes until the beef is coated and the sauce thickens slightly.
Produce and toppings
- 3
Wash and dry Romaine lettuce; shred or chop into bite-sized pieces.
- 4
Halve cherry tomatoes. Rinse and drain black beans. If using frozen corn, thaw and pat dry.
- 5
Crunch and serve
- 6
Optional: toast tortilla chips in a 350°F (175°C) oven for 3-4 minutes until fragrant and crisp.
- 7
Set out bowls and assemble as desired: bed of lettuce, scoop of seasoned beef, then beans and corn, followed by tomatoes, avocado, and cheese. Garnish with cilantro and a squeeze of lime. Add salsa and a dollop of sour cream, then finish with crushed tortilla chips for extra crunch.
