Taco Salad Bowls
A Tex-Mex classic featuring seasoned beef over crisp lettuce, topped with cheese, tomatoes, and tortilla chips for a satisfying crunch.
10 min
Prep
10 min
Cook
4
Serves
550
Calories
Macros · per serving
30g protein
26g carbs
36g fat
Ingredients
For 4 servings
- 500 g ground beef
- 1 tbsp olive oil
- 1 yellow onion
- 2 tbsp taco seasoning
- 2 heads romaine lettuce
- 200 g cherry tomatoes
- 100 g cheddar cheese
- 120 g tortilla chips
- 120 ml sour cream
- 120 ml salsa
- cilantro — to taste
Instructions
- 1
Chop the yellow onion and set aside.
- 2
In a large skillet, heat olive oil over medium-high heat.
- 3
Add the chopped onion and cook until translucent, about 3-4 minutes.
- 4
Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned, about 5-6 minutes.
- 5
Stir in the taco seasoning and cook for an additional 2 minutes. Remove from heat.
- 6
While the beef is cooking, chop the romaine lettuce and halve the cherry tomatoes.
- 7
Shred the cheddar cheese and set aside.
- 8
To assemble the salad bowls, distribute the chopped lettuce evenly among four bowls.
- 9
Top each bowl with the cooked beef, cherry tomatoes, shredded cheese, a handful of tortilla chips, a dollop of sour cream, salsa, and chopped cilantro to taste.
Cook it this week.
NeatEat plans Taco Salad Bowls — and the rest of your week — around your budget, groceries included.