Ground Beef Taco Salad Bowl with Pico de Gallo
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Units
Scale
For the Taco Ground Beef:
- 1 1/2 pounds (680g) lean ground beef
- 1 white onion, diced
- 1 red bell pepper, diced
- 5.6 ounces (160g) sweetcorn, drained
- 3 cloves garlic, minced
- 3 tablespoons taco seasoning
- 1 tablespoon olive oil
- salt and pepper, to taste
For the Salad:
- 9 ounces (255g) romaine lettuce, chopped
- 1 large avocado, sliced
- fresh cilantro, for garnish
- pico de gallo
- lime wedges for garnish and drizzle
- salt and pepper, to taste
Instructions
- Heat olive oil in a large pan over high heat. Add ground beef and cook until browned. Remove and set aside.
- Reduce heat to medium-low. To the same pan add onion, red bell pepper, and sweetcorn, cooking until onions are soft (5-8 minutes).
- Add garlic and sauté for 30 seconds, then add taco seasoning. Season to taste with salt and pepper, and stir well.
- Return beef to the pan and stir well until combined, cooking for another 3-4 minutes.
- In a large bowl, place romaine lettuce at the bottom, add sliced avocado, and top with a quarter of the cooked ground beef and a serving of Pico de Gallo.
- Squeeze some lime over the salad, season with salt and pepper if needed, and garnish with fresh cilantro and remaining lime wedges.
Nutrition
- Serving Size: 1 serving
- Calories: 263
- Sugar: 5.7g
- Sodium: 882.8mg
- Fat: 9.8g
- Saturated Fat: 2.6g
- Trans Fat: 0.1g
- Carbohydrates: 16.7g
- Fiber: 4.4g
- Protein: 27.5g
- Cholesterol: 68mg
Find it online: https://www.streetsmartkitchen.com/ground-beef-taco-salad-bowl/