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?

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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

I don’t know if I should even call this tangy beet salad a recipe. It is so freakishly easy that I can’t even explain.

It is well known that I am a beetroot lover. I love beets in any form, texture, and taste.

On top of everything, it is such a healthy vegetable. I believe that I have always loved eating beets, especially picked version.

My kids are not big fans. However, they only are willing to eat my beet mixture or magical elixir, which I’m making before every season.

It boosts our immune systems so they do not complain. I mean it’s not like they have a choice. My magic elixir is a must in my house. Click on the link to read more, of course.

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Let me continue talking about this tasty and rather easy beet salad.

It really is as simple as it sounds. The flavor is obviously tangy, savory, and extremely delicious. of course, if you love beets.

Nonetheless, if you do not like them just give beets a chance. Most people hate the earthy flavor, but with adding a bit of citrus and salt the taste is rather incredible.

I have a feeling that you guys going to like it a lot. You could mix it with a peppery, bitter almost prudent taste of arugula.

I have seen people adding fruit with the arugula – beet combination, such as mandarine, peaches or oranges.

Now that sounds like an amazing lunch with the addition of pine nuts or walnuts. Don’t you agree?

I can almost taste the sweet fruit, tangy beets, and peppery arugula.

Anyhow, if you get the change to make my Tangy Beet Salad, please tag me on Instagram. @sandraseasycooking with the hashtag #sandraseasycooking.

Thank you so much in advance for all your support. Do not forget to connect on social media with me. I love seeing your creativity and hearing your thoughts.

Recipes you might like:

MIRACLE COMBO WITH BEETS, GREEN APPLES, CARROTS, GINGER AND LEMON

HUMMUS WITH BEETS

NATURAL HOMEMADE BEET JUICE

ROOT VEGETABLE SHEET PAN

Yield: Serves 4

Tangy Beet Salad

Print

Recipe for easy and tasty Tangy Beet Salad

Prep Time 5 minutes

Cook Time 35 minutes

Additional Time TO CHILL 1 hour

Total Time 1 hour 40 minutes

Ingredients

• 2 pounds medium beets + 1 tbsp salt
• 2 tablespoons vinegar, or to taste
• 1 tablespoon freshly squeezed lemon juice *optional
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon chopped parsley or 2 teaspoons dried
• Salt to taste

Instructions

1. Peel and roughly slice beets however you want. I quartered them into bite-size pieces.
2. In a pot pour about 4 cups of water and add 1 tablespoon of salt, then add beets.
3. Boil until they are tender between 35 to 45 minutes at medium-high temperature. Drain out once the beets are tender.
4. Meanwhile, mix vinaigrette or dressing by combing vinegar, lemon juice, olive, parsley, and salt to taste. I always add a bit more salt later and a splash more vinegar because I like it sour.
5. Toss warm and tender beet pieces with vinaigrette and let it cool down for about one hour at room temperature. You can serve them like that or slightly chilled from the fridge.
6. Any leftover could be packed in an airtight container or a jar and kept in the fridge for up to 3 days. Allow it to be at the room temp for about 15 minutes before serving.

Notes

You can use any vinegar that you prefer. Some people do not like it with lemon so you can add more vinegar and omit the lemon juice.

Wear kitchen (surgical) gloves if you do not want pink hands and fingers. If you do not, you can rub lemon for a bit all over your hands and fingers to "slightly" remove stains.

Did you make this recipe?

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