I LOVE the taco salad bowl. It is probably one of my favorite quick and easy meals. In addition to lettuce, beans, tomatoes, cheese, avocados and so on you can add any protein that you prefer and include any other topping.

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Taco bowls are an ideal alternative to regular tacos since you can get all the tastes of a taco in one convenient dish. For those looking for a tasty dinner that is filling and healthy, this is an excellent choice.

Taco salad bowls are also a tasty and flexible dish that is suitable for any occasion. This is due to the ease with which you can alter them to suit your culinary preferences and dietary needs.

Just how have I never shared this before blows my mind? I simply can’t believe it!

Because my family and I adore it so much, I’ve started making it for us almost every week. I know, but you can never have too many taco days.

It is essential for us, though, on days when you have a little bit of everything and need to empty out your refrigerator before you go food shopping this Taco Salad Bowl is perfect!

Because you can add anything you want, taco salad bowls are also adaptable. Most frequently, taco seasoning is used on ground beef. We also add lettuce, tomatoes, onions, avocado, and a few pickled jalapenos.

Nonetheless, as I mentioned, you are free to include whatever you like.

If you make Taco Salad Bowl please tag me on social media or email me to let me know ([email protected])

You can find me on Instagram so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Also, I started a new lifestyle blog. I am super excited so if you would take a minute to check it out I would really appreciate it. Tap here to check it out! Thank you!!!

The recipe you might like:

Copycat Chick-fil-A Market Salad

Yield: 4

Taco Salad Bowl

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One of my favorite quick and easy meals is this Taco Salad Bowl which I am making at least once a week for years.

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Ingredients

Groundb Meat:

• 1 pound ground beef
• 1/4 onion, chopped

Taco Seasoning:

• 1/2 tablespoon chili powder
• 1 teaspoon sea salt
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• ¼ teaspoon paprika
• ¼ teaspoon dried oregano

Salad topping:

• 2 cups shredded letuce
• 2 avocados
• 2 tomatoes
• 1/2 red onion, chopped
• 1/4 cup pickled jalapenos

Addional Topping:

• 1 cup salsa
• 1 cup sour cream
• 1 cup shredded taco cheese blend
• Lime wedges

Optional:

• 1 can beans, drained
• 1 can corn, drained

Instructions

Cooking Ground Beef:

1. Cook ground beef for 5 to 7 minutes depending on your skillet with a drizzle of olive oil.
2. Add taco seasoning. If you do not want to use store-bought, combine all the herbs and seasoning in my ingredient list, which I would recommend because you control what is used in the actual seasoning.
3. Stir well until the ground beef is no longer pink. Remove any additional grease left over from the meat. I like using 80/20 so there will be some fat left in the skillet.
   
   

Assemble the salad:

1. Place about one cup for each bowl of shredded lettuce on the bottom of the bowl, place cooked ground beef in the middle, and just add whatever you wish to add around the meat; red onion, avocado, cheese, jalapeños, corn, beans, etc.
2. You can follow my list as well. If you do not have something that is okay. The distinctively nutty flavor is enhanced by crunchy chips like multigrain tortilla chips with flax, sunflower, and sesame seeds.

Notes

If you are following a low-carb diet, then, of course, you should skip beans and corn, so the carbs will drastically go down, which is 14 Net Carbs instead of 33. 33 Net Carbs is still not bad, but if you like to stick to your goals you should not add beans or corn.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 840Total Fat: 55gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 28gCholesterol: 161mgSodium: 1725mgCarbohydrates: 47gNet Carbohydrates: 33gFiber: 14gSugar: 17gProtein: 47g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

with Honey–Lime Vinaigrette

Grilled Spicy Corn Salad like this is such a staple of my household. I love, love corn!

It’s one of those salads where you can use whatever you have on hand, including tomatoes, peppers, jalapenos, and coleslaw. It has great versatility!

If you ask me, what’s my favorite thing about summer? Easy! My favorite thing about summer is without a doubt the fresh produce.

Don’t you think so?

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I mean, I know a lot of people who genuinely love the summertime, but not me. I like cooler mountain temperatures unless I live in Hawaii or somewhere on a European beach.

So let’s check out what we got here; I grilled corn on my Traeger, removed it from the cob, and combined it with juicy cherry tomatoes, avocado, and serrano peppers.

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Oh my goodness, it tastes heavenly once you dress it up with tasty honey-lime vinaigrette. I am telling you it is easy-peasy and bursts with flavor.

You can serve this with whatever you want or just scoop it with chips. Certainly, it goes well with grilled meat or fish so it can be called a side dish as well. I love serving it with sandwiches, too.

It also holds well in the fridge for a few days if you pack it in an airtight container. I love glass jars or glass containers such as these on Amazon.

If you decide to make this tasty and simple Grilled Spicy Corn Salad with honey-lime vinaigrette, do not forget to tag me on social media.

You can find me on Instagram most of the time so use the tag @sandraseasycooking with the same hashtag #sandraseasycooking. If you are private you can DM me a pic.

Thank you all for your support!!!

SALADS YOU MIGHT LIKE:

Watermelon, Cucumber, and Feta Salad

Cucumber-Tomato and Mozzarella Cheese Salad

Heirloom Tomato Feta Salad

Mediterranean Pasta Salad

Tangy Beet Salad

NOTE:

SANDRA’S EASY COOKING is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking recommended products to Amazon.com and affiliated sites. This is my Amazon Store

Yield: Serves 6

Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

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The best summer Grilled Spicy Corn Salad with Honey–Lime Vinaigrette

Prep Time 5 minutes

Cook Time 20 minutes

Pre-boil corn Time 5 minutes

Total Time 30 minutes

Ingredients

• 5 ears of corn, par-boiled and grilled
• 1 serrano pepper, grilled and thinly sliced
• 2 Tbsp. unsalted butter, melted
• ½ cup cilantro leaves, chopped
• 2 avocados, cut into ¾" pieces
• 1 cup Cherry Tomatoes, sliced

Vinaigrette:

• 3 Tbsp. fresh lime juice
• Zest of one lime
• 1/4 cup oil
• 2 Tbsp. honey
• Kosher salt and ground black pepper to taste

Instructions

1. Boil corn for full 5 minutes.
2. Prepare a grill for medium-high heat.
3. Brush each corn with butter; season with salt and pepper.
4. Grill, occasionally turning until kernels are very tender and charred in
   spots, about 15 minutes. Let cool slightly, then cut kernels from cobs. Also,
   grill serrano pepper until slightly charred. it is not necessarily must grill
   peppers, but the flavor is better.
5. Whisk lime juice, zest, honey, and salt to taste in to combine. Add corn,
   sliced cherry tomatoes, serrano pepper, and chopped cilantro to the vinaigrette and toss
   to combine, season with salt and pepper.
6. Cover with wrap and chill for about 2 hours so the flavors could
   marry. Just before serving add avocados and toss to coat.

Notes

You can add cucumber if you would like.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving:Calories: 484Total Fat: 36gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 15mgSodium: 92mgCarbohydrates: 44gFiber: 11gSugar: 16gProtein: 6g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

When you want to have a quick meal with your family, Pan-Fried Eggplant with Mozzarella and Marinara is definitely the way to go.

It is just so nice with a nice bowl of mixed greens. A pretty balanced meal that my family and I really enjoy at least on a weekly bases.

You really do not need to spend hours in the kitchen to prep and cook a decent dinner. Most of our meals take less than 40 minutes from start to finish, and so many you would just pop in the oven, air fryer or slow cooker then wait until it is complete.

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I don’t know why people complicate cooking. It can be therapeutic as much as economical. For my family of 5 going out is just not economical when I know that I could make far better and healthier for way less money. Wouldn’t you agree?

I am not saying do not go out and support your favorite restaurant or that we never ever go out to eat. What I am saying is that we do not go as often as perhaps average family in the USA. Well, I’m just stating the facts.

Anyhow, if you are vegetarian, or trying to cut down eating meat, these pan-fried eggplant slices are just wonderful.

I have so many amazing vegetarian recipes on my blog. I think you would love them. As much as I love meat, I do crave meatless meals from time to time. Yes, that includes a big beautiful bowl of mixed greens.

If you hate eggplant for whatever reasons, please give this one a try. I think that you will be pleasantly surprised at how tasty this is. My boys are not huge on eggplant either, but they actually dig this one. I don’t know why?

Maybe because they are fried and covered with sauce and tasty cheese. It is a life changer for low carb folks as well.

One cup of eggplants have less ta 5 carbs, so you can dip them in almond flour, for example, instead of breadcrumbs. So many options that we have to create an amazing low carb, tasty meal.

Hey, if you try Pan-Fried Eggplant with Mozzarella and Marinara please tag me on Instagram. @sandraseasycooking #sandraseasycooking. Thank you in advance!

HAPPY COOKING!

Yield: 4

Pan-Fried Eggplant with Mozzarella and Marinara

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When you want to have a quick meal to have with your family, Pan-Fried Eggplant with Mozzarella and Marinara

Prep Time 5 minutes

Cook Time 30 minutes

Additional Time to prep Eggplant 15 minutes

Total Time 50 minutes

Ingredients

• 1 eggplant, sliced (you may peel it if you wish)
• 1 cup Italian breadcrumbs (almond flour with Italian herbs as a sub)
• 1-2 eggs, mixed or egg sub
• 1/4 cup of oil for frying
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese, or fresh slices of mozzarella
• Fresh and dry herbs for garnish
• A good drizzle of olive oil

Instructions

1. Slice eggplant into 1/4 inch thick slices then submerges into salted cold water. I added about 1 tablespoon of table salt mixed with 6-8 cups of water. This will help eggplant become more flavorful and it will remove any bitterness. Allow it to soak for approximately 15 minutes.
2. Remove eggplant from the water, then tap dry each slice of eggplant with a paper towel.
3. Heat oil to medium and a plate lined with a paper towel. Keep stove temp on the medium rather than low or high.
4. Meanwhile, add a mixed egg or egg sub into one bowl and breadcrumbs in the other. Read notes about almond flour prep.
5. Dip each slice both sides into egg then into breadcrumbs, then drip carefully into the hot oil. Fry for a minute on each side just to get them to light golden color. Remove and place to a paper towel to soak any additional oil.
6. Preheat oven to 375 degrees Fahrenheit. Use a nonstick baking sheet or line it with parchment paper or a silicone mat.
7. Place each pan-fried eggplant onto the baking sheet, and add about tablespoon or two of marinara sauce and sprinkle shredded cheese or one slice of fresh mozzarella. Sprinkle with some black pepper and dried herbs. Drizzle a bit of olive oil.
8. Bake for 15 minutes or until the cheese is melted and bubbly. Serve over seasoned salad and eat immediately.

Notes

Almond flour breadcrumbs

• Mix 1 cup of Almond flour with 1 teaspoon of blended Italian herbs, 1 teaspoon garlic powder, 1/4 teaspoon salt, and pepper.
• For a gluten-free option, cornmeal could be used.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest