30-Minute Ground Beef Taco Salad Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Tex-Mex salad with seasoned ground beef, black beans, corn, and crisp romaine topped with avocado, tomato, and a creamy poblano lime dressing. Lighter than traditional taco salad.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- Poblano crema
- 2 Tbsp extra virgin olive oil
- ½ small Vidalia onion, (cut into ¼-inch pieces )
- 1 lb ground beef, (I recommend 90/10 )
- 1 tsp kosher salt
- 1 package taco seasoning, (see proportions below if making yourself)
- 1 (14.5oz) can black beans, (drained and rinsed)
- 1 (15oz) can corn, (drained or 1 ear of corn, cooked, kernels removed)
- 5-6 cups Romaine, (shredded)
- 2 green onions, (thinly sliced)
- 1 ripe avocado, (diced)
- 1 cup cherry tomatoes, (halved)
- ½-1 cup Cotija cheese (or shredded Cheddar cheese)
- For serving (optional): tortilla chips, fresh cilantro, lime wedges
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 15m
- Sodium
- 1462mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 859mg
- Calcium
- 163mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1462MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.