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a dressed taco salad on a table with vegetables
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Healthy Taco Salad Bowls

Celebrate good fats, vitamins, nutrients and fewer carbs with these healthy taco salad bowls.
Course Main Course
Cuisine American
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 4 people
Calories 739kcal
Author Rachel Ballard

Ingredients

  • 1 pound ground beef
  • 4 tablespoons taco seasoning homemade, or your favorite package
  • 2/3 cup water
  • 1 1/2 cups cherry tomatoes halved
  • 4 cups romaine lettuce shredded
  • 2 cups aged cheddar cheese
  • 3/4 cup black olives sliced, optional
  • 2 avocados sliced
  • sour cream optional
  • tortilla chips optional
  • salsa or pico de gallo optional

Instructions

  • In a 12 inch skillet, brown the ground beef over medium high heat until no pink remains. Drain the grease and return to low heat.
  • Add the taco seasoning and water and stir to combine. Simmer 4 to 5 minutes until the water evaporates and the sauce thickens slightly. Remove from heat and assemble salads.
  • In four bowls, divide any chips if using or add lettuce to the bottom of each bowl.
  • Divide the meat between each bowl and top with tomatoes, lettuce, olives, half of a sliced avocado and any other toppings of your choice.

Notes

Keep in mind for nutrition information:
Homemade taco seasoning will have significantly less sodium than what's shown. 
Nutrition information shown does not include chips or sour cream. 

Nutrition

Serving: 1bowl | Calories: 739kcal | Carbohydrates: 16g | Protein: 36g | Fat: 61g | Saturated Fat: 22g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 27g | Trans Fat: 1g | Cholesterol: 137mg | Sodium: 1061mg | Potassium: 1086mg | Fiber: 9g | Sugar: 3g | Vitamin A: 5414IU | Vitamin C: 26mg | Calcium: 468mg | Iron: 4mg