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Taco Salad Bowl with Spiced Ground Beef, Corn, Black Beans, and Fresh Toppings Recipe

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4.4 from 8 reviews

A flavorful and hearty Taco Salad Bowl featuring seasoned ground beef, sautéed corn, black beans, and fresh romaine lettuce, topped with classic Mexican accompaniments like guacamole, pico de gallo, sour cream, and pickled vegetables. This recipe is perfect for a quick and satisfying meal ready in 30 minutes, serving six people.

Ingredients

Meat and Seasonings

  • 1 tablespoon olive oil
  • 1/2 cup diced red onion
  • 2 garlic cloves, minced
  • 2 lb lean ground beef
  • 2 tablespoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ancho chili powder
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Vegetables and Beans

  • Romaine lettuce, roughly chopped (about 9 cups)
  • 15 oz can low sodium black beans, drained and rinsed
  • 1 1/2 cups frozen corn

Toppings

  • Guacamole (about 1 cup)
  • Pico de gallo (about 1 cup)
  • Sour cream (about 1/2 cup)
  • Pickled onions (1/4 cup)
  • Pickled jalapeños (1/4 cup)

Instructions

  1. Prepare the Taco Meat: Heat a large skillet over medium-high heat. Add olive oil and diced red onion, sautéing until the onion becomes translucent, about 2-3 minutes. Add the minced garlic and sauté for an additional 30 seconds until fragrant.
  2. Cook the Ground Beef: Add the lean ground beef to the skillet, cooking and breaking it up with a wooden spoon until it is no longer pink, approximately 5-7 minutes.
  3. Season the Meat: Stir in cumin, smoked paprika, ancho chili powder, chili powder, onion powder, ground cinnamon, salt, and black pepper. Mix thoroughly to incorporate all the spices evenly. Remove from heat and set aside.
  4. Sauté the Corn: Heat another large skillet over medium-high heat. Add the frozen corn and sauté, stirring frequently, until it is slightly browned, about 5 minutes. Remove from heat.
  5. Assemble the Salad Bowls: Place about 1 1/2 cups of roughly chopped romaine lettuce at the bottom of each bowl. Top with seasoned ground beef, sautéed corn, black beans, and your preferred toppings such as guacamole, pico de gallo, sour cream, pickled onions, and pickled jalapeños. Serve immediately.

Notes

  • You can substitute ground turkey or chicken for lean ground beef for a lighter version.
  • For extra heat, add additional chili powder or fresh jalapeños.
  • Make the pickled onions and jalapeños ahead of time to enhance their flavors.
  • To make it vegetarian, omit the ground beef and increase black beans and corn quantities.
  • Use low-fat sour cream or Greek yogurt as a healthier topping alternative.

Find it online: https://lauracooks.com/taco-salad-bowl-with-spiced-ground-beef-corn-black-beans-and-fresh-toppings-recipe/