Easy Taco Salad Bowl Recipe | Dinner for 2
The easiest dinner I’ve made this past week.
Ingredients:
• salad mix (i used Dole’s chipotle & cheddar kit, approximately 9.73 ounces)
• Ground beef, 16 ounces
• chili powder, onion powder, garlic, cumin, paprika, salt & pepper
• your favorite additional toppings (I used sour cream, black beans, guac)
Directions:
1. In a pan, cook ground beef. Season with chili powder, onion powder, garlic (or garlic powder), cumin, paprika, and salt and pepper. Add roughly 2 tablespoons of water (or alternatively chicken stock) to keep the beef from drying out.
2. As the beef cooks, pour salad mix into two bowls.
3. Once the beef is ready, prepare each bowl to your liking. I added ground beef, sour cream, guac, black beans, tortilla strips, cheese, and chipotle dressing. Enjoy!
Additional notes/tips: some other ingredients you could add are corn, pinto beans, cooked onion, tomatoes or salsa.
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Alright, fellow foodies! Since we're all about those super easy dinners, I wanted to share a few extra tips and tricks I've picked up to make this taco salad even better, especially if you're feeding a family or just love to switch things up. This recipe really is a lifesaver for busy weeknights! Making it Kid-Friendly & Customizable (Separated Ingredients FTW!) One of the best things about a taco salad bowl is how adaptable it is, perfect for picky eaters or if you want to keep ingredients separated until serving. For the little ones, I often set out all the components buffet-style. Think individual bowls with the seasoned ground beef, black beans (rinsed well!), shredded cheese, a dollop of sour cream or plain Greek yogurt, and maybe some crushed tortilla chips on the side. This way, everyone can build their own bowl exactly how they like it. It also makes it super easy to ensure no one's getting a "spicy guacamole" surprise if they're not into heat! You can even offer milder salsa instead of dressing for kids. Level Up Your Toppings: Beyond the Basics While the basic recipe is fantastic, don't be afraid to get creative with your toppings! To make it even more "veggie packed," I love adding diced bell peppers (any color!), corn (fresh or frozen, thawed), sliced radishes for a peppery crunch, or even some finely shredded carrots. For extra protein and fiber, try swapping half the ground beef for black beans or adding pinto beans. And speaking of crunch, if you're looking for different chip options beyond regular tortilla strips, I've seen some great baked tortilla chips or even protein-packed chips that could add a fun twist – like Quest chips if you're watching macros! As for the bowls themselves, you can find some really fun, sturdy salad bowls at most big-box stores that make serving easy and prevent spills. Meal Prep Hacks for Even Faster Dinners Want to cut down on that 10-minute prep time even further? You absolutely can! Cook your ground beef ahead of time and store it in an airtight container in the fridge. You can also chop any extra veggies like bell peppers, onions, or cilantro in advance. Have your black beans rinsed and ready. Then, when dinner time rolls around, all you have to do is warm up the beef, assemble your salad mix, and add your prepped toppings. It’s a game-changer for those nights when you truly have zero time. This taco salad bowl isn't just easy; it's a canvas for deliciousness. Experiment with different dressings, swap out proteins, or pile on the veggies – you really can't go wrong!
