Loaded Taco Salad Bowls
Ingredients
- 1 lb lean ground beef or prepared taco meat
- 2 heads Romaine Lettuce or Spring Mix
- 1 1/2 cups jasmine rice (uncooked) cook per instructions; 1 1/2 cups rice; 2 cups water
- 1/2 cup shredded cheddar cheese
- 1/4 cup onion diced
- 4 Tbsp taco sauce
- 1 cup tortilla chips
Black Beans
- 13 oz canned black beans do not drain
- 1 tsp ground cumin
- 1 tsp chili powder
Street Corn
- 1 cup frozen sweet corn
- 1 tbsp butter
- 1 tsp tajin seasoning (chili, lime, and sea salt seasoning)
- 1 oz fresh lime juice
Picadillo Seasoning
- 1 tsb salt
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp cayenne powder
Optional Toppings
- black olives
- guacamole
- sour cream
- green onions, chopped
- other favorite (healthy!) taco toppings
Instructions
- Brown the ground beef; once cooked, drain the fat from the skillet.
- Add salt, cumin, chili powder, garlic powder, onion powder, cayenne and one cup of water to the skillet of ground beef. Stir until fully combined. Cook until all water has been absorbed.
- Remove from heat and set aside.
For the Corn
- In a skillet, over medium heat, add butter, tajin seasoning, lime juice, and corn. Cook until corn is tender and just beginning to brown. Remove from heat and set aside.
For the Beans
- In a small saucepan, mix beans (with liquid from the can) with spices. Stir and let warm over low heat.
Assemble the Taco Bowls
- In a large bowl, combine the lettuce or other greens, cheddar, onion, and rice.
- Divide the salad mixture into serving dishes.
- Top with beef, corn, black beans, and desired optional toppings.
- Drizzle with taco sauce and serve with tortillas on the side.
Nutrition
Calories: 548kcalCarbohydrates: 75gProtein: 31gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 61mgSodium: 539mgPotassium: 1191mgFiber: 12gSugar: 4gVitamin A: 18909IUVitamin C: 12mgCalcium: 220mgIron: 7mg
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