Taco Salad Bowl Goodness

Tacos are life. I could literally eat any variation of tacos (I think I said that in my blog about Taco Stuffed Pasta Shells). I thrive on Taco Tuesdays. Chicken, Beef, Fish tacos doesn't matter. Even Veggie tacos. I just love tacos. But as I explained, the other 1/2 isn’t as fond of them as I am so I have to get creative. Sometimes he goes through these salad kicks and wants only salads for a week straight. That’s when I sneak in a Taco Bowl. Everyone can make a taco bowl, its one of the easiest things to make and I am sure most people probably have their own version of a taco bowl, that's cool. You do you. Here is my version of a taco bowl!

Serving Size: 3

Ingredients

  • 1 Lb Ground Meat (we use ground Turkey, but as I said already, you do you)

  • Seasoning Salt to taste

  • Garlic Powder to taste

  • Salt to taste

  • Pepper to taste

  • Iceberg or Romaine Lettuce (minimally enough for 2 servings) chopped

  • 1 Cup Black Beans

  • 1 Cup Corn

  • 1/2 Cup Shredded Cheese

  • 1 Cup Rice

  • 1 ripe Avocado

  • 1/2 Cup chopped Tomato

  • 1/2 Cup chopped Red Onion

  • Sour Cream and Salsa for topping

Directions

  • Add vegetable or cooking spray to a pan and put on medium heat. Add ground meat and season with seasoning salt, garlic powder, salt and pepper. Cook until internal temperature is minimally 165F degrees.

  • While the meat is cooking put the rest of your salad together (except sour cream and salsa). All portions identified in the ingredients are meant to be split between 2-4 people. So you may need more or less depending on how many people you are cooking for. We always cook for just the 2 of us, and then save some for leftovers.

  • Top with sour cream and salsa then mix together and enjoy. I always top mine with a little Sriracha as well for some added flavor and heat.

SaladsJessica DeRaaf