Go Back

Healthy Beef Taco Salad Bowls - Fresh, Satisfying, and Easy

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Lean ground beef (90% lean or higher), about 1 pound
  • Romaine or mixed greens, chopped (6–8 cups)
  • Cherry tomatoes, halved (1–2 cups)
  • Red onion, thinly sliced (1/2 small)
  • Avocado, diced (1 large)
  • Black beans, rinsed and drained (1 can, 15 ounces)
  • Corn (frozen, fresh, or canned—drained) (1 cup)
  • Bell pepper, diced (1 large)
  • Cilantro, chopped (1/4 cup)
  • Lime, cut into wedges (1–2)
  • Baked tortilla strips or crushed baked tortilla chips (optional for crunch)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne (optional, to taste)
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 cup plain Greek yogurt (2% or nonfat)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon olive oil
  • 1 tablespoon water (to thin, as needed)
  • 1 teaspoon honey or maple syrup
  • 1/2 teaspoon chili powder
  • Pinch of salt and pepper

Method
 

  1. Make the seasoning. In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, cayenne (if using), salt, and pepper. Set aside.
  2. Brown the beef. Heat a large skillet over medium-high. Add the ground beef and cook, breaking it up with a spatula, until mostly browned, 5–7 minutes. Drain excess fat if needed.
  3. Season and finish. Sprinkle the spice blend over the beef and add 1/4 cup water. Stir and simmer until the liquid reduces and the meat is glossy and well coated, about 2–3 minutes. Squeeze half a lime over the meat and remove from heat.
  4. Prep the salad base. In a large bowl, toss the chopped greens with a pinch of salt and a small squeeze of lime to perk them up.
  5. Mix the dressing. Whisk Greek yogurt, lime juice, olive oil, honey, chili powder, salt, and pepper. Add a splash of water to reach a drizzle-friendly consistency. Taste and adjust lime or salt.
  6. Assemble the bowls. Divide greens among bowls. Top with beef, tomatoes, red onion, avocado, black beans, corn, bell pepper, and cilantro.
  7. Add crunch and drizzle. Sprinkle with baked tortilla strips or a small handful of crushed baked chips, if using. Drizzle with dressing. Serve with lime wedges for extra zing.