Easy Taco Salad Bowl (Print Format)
Fresh taco salad with seasoned beef, avocado, cheese, and crunchy tortilla strips for a vibrant meal.
# Ingredients:
→ Taco Meat
01 -
1 lb lean ground beef (90/10)
02 -
3 tbsp taco seasoning (or 1 packet) plus 1/2 cup water
→ Taco Salad
03 -
1 medium head iceberg lettuce, chopped
04 -
1 avocado, peeled, pitted, and sliced
05 -
1 cup diced tomatoes or pico de gallo
06 -
1/2 cup Mexican cheese blend
07 -
1/2 cup tortilla strips or chips
08 -
1/2 cup sour cream or taco salad dressing
09 -
1/4 cup fresh cilantro
→ Optional Toppings
10 -
Lime wedges
11 -
Jalapeños
12 -
Guacamole
13 -
Salsa
14 -
Olives
→ Taco Salad Dressing
15 -
1/2 cup sour cream
16 -
1/3 cup mayonnaise
17 -
2 tbsp fresh lime juice
18 -
1 tsp garlic powder
# Steps:
01 -
Brown ground beef in a large skillet over medium-high heat until no pink remains and excess fat is rendered. Drain fat, then add taco seasoning and 1/2 cup water. Simmer, stirring occasionally, for 3 to 5 minutes. Remove from heat and let cool to lukewarm or room temperature.
02 -
Combine sour cream, mayonnaise, fresh lime juice, and garlic powder in a small bowl. Stir until smooth, then refrigerate to allow flavors to meld.
03 -
Chop iceberg lettuce and divide evenly into serving bowls (serves 4 as main or 6 as side). Top with ground beef.
04 -
Add avocado slices, diced tomatoes or pico de gallo, Mexican cheese blend, tortilla strips, and desired optional toppings. Garnish with fresh cilantro and either a dollop of sour cream or a drizzle of prepared dressing. Serve with lime wedges.
# Tips:
01 -
For gluten-free preparation, ensure taco seasoning is labeled gluten-free.
02 -
Optional crispy tortilla bowls add texture and fun presentation if prepared first and cooled.