Who needs Carlas?! These taco salad bowls pack all the tastes of a taco, subtracting empty carbs. With ripe ground beef, crisp romein, black beans and all your favorite taco toppings, they are sure to be satisfied!
Even salad haters have to make an exception for these taco salad bowls (and me Grilled buffalo!) Taco meat, black beans, corn, guak and all taco fixing – oh, and yes, there are also lettuce, so allegations about not filling the salads are disappearing. Make them a taco tuesday for dinner or as a Lunch To enjoy throughout the week!
Why are these taco salad bowls the perfect meal
This taco salad bowl loves a lot.
- Heartbreaking and satisfactoryThe This is not a salad on any side! These taco salad bowls will certainly keep you full and satisfied with ripe ground beef and black beans.
- CustomizedThe The best thing about about an Ground beef taco That everyone can make in their own way. The same is the case with the taco salad bowl, which means your kids will even like them!
- Great for left over and preparing foodThe These taco salad bowls are not just a great lunch the next day, but you can also use any remaining tappings to make other Tex-mex dinner Sweet potato black bean anchiladas? Week week.
What do you need
When it comes to Topings, it is free to use any or all of your choice. Scroll to the bottom of the recipe card to find the amount of material and recipe instructions.
Taco meat:
- Olive oil – for cooking beef.
- Red onion and garlic – They add the taste to the soil beef.
- Gourmet – If you prefer it, you can change the ground turkey.
- Spice – Cumin, smoking paper, ancho chili powder, chili powder, onion powder, ground cinnamon, salt and pepper.
Bowl:
- Romeine lettuce – I like to use romeine because it's a great, crisp breed that stands well for all other components of this taco salad bull.
- Black beans -I use low-sodium beans and wash them well and wash them well to check the salt layer.
- Frost -It the kind of fire that is burned is especially good in this salad!
Toppings:
How to make taco salad bowl
You are a few minutes away from Taco Salad time! Here's an overview of what you have to do.
- Cook aerometicsThe Add oil and onion to a skillet set in a medium high. Once it becomes transparent, add the garlic and sit until it is aromatic.
- Add meatThe Cook the beef of the soil, break it to you go, until it is pink. Stir in the seasonings and move from the heat.
- Cook the cornThe Set a clean skillet on medium height, suit the corn until it is light brown. Remove from the heat.
- UnitedThe Add lettuce to the bowls, then add ground beef, corn, beans and tappings of your choice.
Diversity
Salad recipes are super versatile and this taco salad bowl is no exception. Here are some ways to make it yourself.
- Make it vegetarianThe To make these taco salad bowls completely vegetarian, change the ground beef meat for plant-based meat.
- Add crunchThe Tortilla strips or crushed tortilla chips can be sprinkled on top for satisfactory crunch.
- Dress itThe I am avoiding dressing in these bowls because I have seen the topings are enough, but you can add lunch, lime cream or some restaurant-style salsa and talk cream together to use as dressing.
How to save and re -heating the rest of the parts
- Refrigerator: For refined left over, store different components of the taco salad bowl separately in the refrigerator's airtight container. Combine when ready to eat.
- Freezer: The cooked ground beef can be frozen for up to 3 months. Once ready to eat, rolle overnight in the fridge and re -heat it before adding to your bowl.
- Again: To re -heating, simply heat the meat and corn on the microwave or stovetop just until it is hot. Add fresh material before enjoying.
Description
These taco salad bowls pack all the taste of a taco, minus tortilla – ripe beef, romeine, beans and your favorite toppings!
Taco meat:
Bowl:
Toppings:
Taco meat:
- Heat a large skillet from medium high heat. Add olive oil and red onion to the pan. About 2-3 minutes until it becomes transparent. Add to garlic, suit for 30 seconds.
- Once the aerometics is cooked, add fat mud beef to the skilllet, and cook until it is pink. Cut with a wooden spoon to make small pieces the whole time. About 5-7 minutes.
- Add cumin, smoking paparika, ancho pepper powder, chili powder, onion powder, ground cinnamon, salt and pepper. Stir until all the spices are mixed together. Remove from the heat.
Maize sot:
- Heat a large skillet on a medium high. Add the frost corn to the pan and move frequently until the little brown. About 5 minutes. When finished, remove the corn from the heat.
Combine the bowls:
- Add 1 1/2 cup romeine to the bottom of a bowl. Ground beef, corn, black beans and all your favorite toppings. (I would like to use Guakamol, Pico de Gallow, Talk Cream, Taking onion and oliveos)
Nutrition
- Serve size: 1 bowl (not including excess topping)
- Calorie: 406
- Sugar: 5 g
- Sodium: 670 mg
- Fat: 17
- Saturated Fat: 7 g
- Carbohydrate: 29 g
- Fiber: 9g
- Protein: 38 g
- Cholesterol: 93 mg
