Everything you love about a taco—the heat, the crunch, and the savory protein—transformed into a massive, fresh bowl. The secret is the homemade dressing that ties the cool veggies and warm beef together.
20 Minutes
High Protein
Zesty Finish
The Salad Base
- 1 lb Ground Beef or Turkey
- 1 head Romaine Lettuce (chopped)
- 1/2 cup Cherry Tomatoes (halved)
- 1/4 cup Black Beans (rinsed)
- 1/4 cup Shredded Cheddar
- Handful of Tortilla Chips (crushed)
- 1 tbsp Taco Seasoning
Zesty Taco Dressing
- 1/2 cup Sour Cream or Greek Yogurt
- 1/4 cup Salsa (mild or medium)
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tsp Lime Juice
- Pinch of Salt & Pepper
Quick Preparation
- Brown the Meat: In a skillet over medium-high heat, brown the ground meat until no longer pink. Drain excess fat, stir in taco seasoning and a splash of water. Simmer for 2-3 mins, then set aside.
- Whisk the Zest: In a small bowl, combine all dressing ingredients. Whisk until smooth. If you like it thinner, add a teaspoon of milk or water.
- Build the Bowl: Start with a generous bed of romaine. Top with the warm taco meat, tomatoes, black beans, and cheese.
- Add Crunch: Just before serving, sprinkle over the crushed tortilla chips. This keeps them from getting soggy from the veggies!
- The Drizzle: Pour the zesty dressing over the top. Toss gently to ensure every leaf is coated in that creamy, spicy goodness.
Chef’s Hint: For a low-carb version, swap the tortilla chips for toasted pumpkin seeds (pepitas) and use a high-fat Greek yogurt for the dressing base!
