Healthy Taco Salad Bowls with Ground Beef, Chicken Fresh Mexican Toppings
Enjoy a vibrant and nutritious taco salad bowl packed with lean proteins, fresh vegetables, and flavorful toppings for a wholesome meal.
Ingredients
Protein
- 1 lb lean ground beef 90% lean
- 1 lb boneless skinless chicken breast, diced
Vegetables & Grains
- 4 cups chopped romaine lettuce
- 1 cup cooked brown rice or cauliflower rice
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels, fresh or frozen
- 1 cup cherry tomatoes, halved
- 1 ripe avocado, diced
- ¼ cup red onion, finely chopped
- ¼ cup fresh cilantro, chopped
- 1 piece lime, cut into wedges
- ½ cup plain Greek yogurt as a sour cream substitute
- ½ cup shredded reduced-fat cheddar or Mexican blend cheese
- ¼ cup fresh salsa or pico de gallo
Additional Toppings
- to taste sliced jalapeños for heat
Instructions
- Heat olive oil in a skillet. Cook ground beef until browned, then add taco seasoning and water, simmer for 3-4 minutes.
- Alternatively, sauté diced chicken until cooked through, then coat with taco seasoning and a splash of water.
- Prepare base ingredients: chop lettuce, rinse beans, cook rice, and slice vegetables.
- Assemble bowls: layer lettuce, rice, beans, corn, seasoned protein, and toppings like tomatoes, avocado, red onion, cilantro, and lime.
- Add Greek yogurt, cheese, salsa, and jalapeños as desired. Serve immediately.
Notes
For a vegetarian option, substitute plant-based protein and skip the meat.