taco salad bowl

This salad is a full-on festival of color and texture and flavor — a joy to look at and a joy to eat.

Chicken Taco Salad

black beans

radishes (thinly sliced)

cucumber

½ red onion

½ cup thinly sliced red or yellow pepper

lime juice (divided)

cumin

chili powder

salt and pepper (to taste)

chicken cutlets

garlic (finely minced)

romaine hearts

cider or rice wine vinegar

avocado

cilantro leaves (optional)

Tortilla chips

make the black bean mixture

In a medium bowl combine the black beans, radishes, cucumbers, red onion, peppers, 1 tablespoon of the lime juice and 1 tablespoon of the oil. Season with salt and pepper.

make the chicken rub

Mix together the cumin, chili powder, and salt and pepper. Sprinkle it over the chicken.

cook the chicken

Heat 1 tablespoon of the oil in a large skillet over medium high heat.   Add the garlic, swish it around, then add the chicken without crowding (in batches if necessary), and sauté until cooked through, about 4 minutes on each side. Remove the cutlets to a cutting board and cut them into bite-sized pieces. Sprinkle them with the remaining tablespoon lime juice.

toss the lettuce with dressing

Meanwhile toss the lettuce with the vinegar and remaining 2 tablespoons oil, and season generously with salt and pepper.

plate up the salads

Pile the lettuce into 4 individual shallow bowls. Divide the chicken evenly between the bowls, piling it onto the lettuce. Spoon the vegetable mixture in equal amounts over the chicken, then top with avocado and cilantro, if desired, and serve with tortilla chips or fritos on the side or crumbled on top

Everything you love about eating a taco made into one delicious salad.

Taco Salad Bowl with Creamy Avocado Dressing

romaine lettuce

beef (cooked)

10 oz bag frozen microwavable quinoa (cooked)

4 oz can diced green chilis

black beans (drained)

olives

Colby jack cheese

avocado (diced)

cherry tomatoes (diced)

taco seasoning

tortilla chips

Hot sauce (for garnish)

cilantro

garlic

garlic salt

sugar

lime juice

mayonnaise

water (added as needed to thin dressing)

Brown ground beef and season with taco seasoning. Add green chilis and quinoa, mix until combined and heated through. Set aside.

Make the dressing, by adding all the ingredients into a blender or food processor and blending until smooth. Slowly adding water until you have reached your desired consistency.

Place the beef mixture and the rest of the salad ingredients into a large bowl and mix.

Add the salad dressing just before you are ready to serve and mix to combine.

Serve with tortilla chips and garnish with hot sauce (optional).

This healthy ground beef taco bowl is packed with zesty flavors and fresh vegetables! Made with cauliflower rice, it&#39;s Paleo and Whole30 friendly.

Low-Carb Ground Beef Taco Salad Bowl

green bell pepper, diced

onion, diced

beef

taco seasoning ((linked below in recipe))

riced cauliflower (You can use bagged riced cauliflower

Spinach + cabbage ((or your favorite greens))

Salt and pepper (To season the cauliflower rice)

Salsa, avocado, tomatoes,

In a large skillet, over medium heat, add your green pepper and onions to the pan. Cook until the onions are translucent.

Add your ground beef. Break it up and stir everything around. Continue to cook on low to medium heat, depending on your stove.

While the meat is cooking, toss the cauliflower rice on the stove in a medium sized skillet, over medium heat. Season with salt and pepper. It will cook in just a few minutes. I like to cover my pan so it speeds up the cooking a bit and kind of steams the cauliflower rice.

When the ground beef is just about done, add your taco seasoning. Stir until the ground beef, green peppers, and onions are coated.

When the ground beef is finished cooking, turn off the heat. Turn off the heat on the cauliflower rice, and start making your bowls.

Add a bunch of your favorite greens to your bowl first. We use spinach and/or cabbage usually depending on what is in the fridge. Then add your cauliflower rice next. The ground beef goes on top of the rice. Then add your favorite toppings. We like to put olives, avocado, salsa and some homemade chipotle aioli.

Get to eating these bowls up! They are bursting with flavor and are filling too!

Fill these Taco Bowls with Taco Salad for the ultimate taco bar. The restaurant-style taco bowls make the meal feel festive and fun.

Crispy Taco Salad Shells

flour tortillas (10-inch diameter)

olive oil oil

kosher salt (optional

Preheat oven to 350˚F. Set your oven-safe bowls over a baking sheet and have a ladle ready or something that can be used to push the tortilla into the mold.

Heat 2 Tbsp oil in a large skillet over medium heat. Once the oil is hot (350˚F on a thermometer), add the tortilla and fry on the first side for 30-45 seconds. Flip and fry for 30-45 seconds on the second side. The tortilla should be a deep golden brown in spots and start to puff.

Immediately remove with tongs and place over an oven-safe bowl. Use a ladle or a smaller bowl to shape the tortilla to fit into the bowl. Sprinkle with salt if desired. Repeat this process with the remaining tortillas, adding more oil to the skillet as needed.

Once the tortillas are shaped into the bowls, set the bowls on a baking sheet and bake at 350˚F for about 12-14 minutes or until crispy and golden brown. Remove from molds and cool on a wire rack then serve.

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Chicken Taco Salad

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Top 4 taco salad bowl recipes from across the web

The most viewed taco salad bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Taco Salad

Taco Salad Bowl with Creamy Avocado...

Low-Carb Ground Beef Taco Salad Bow...

Crispy Taco Salad Shells

The most viewed taco salad bowl recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine