When you want something fresh, crunchy, and packed with flavor, nothing beats a loaded taco salad bowl. This one’s piled high with spiced ground beef, juicy cherry tomatoes, crisp lettuce, creamy avocado, and a punchy Greek yogurt dressing that pulls it all together. It’s got all the taco vibes, minus the part where everything falls out the back of the tortilla and onto your shirt.
Taco salad bowls aren’t trying to be healthy, they just are. All the flavor comes from the seasoned meat and punchy salsa, with no heavy sauces or pile of carbs. And that Greek yogurt dressing holds its own with extra protein and a creamy kick that brings it all together. I started making these when I wanted something that felt like comfort food but didn’t leave me feeling weighed down after, and that’s exactly what you get.
❤️ Why you will love this recipe
- Weeknight-friendly: Everything comes together in under 30 minutes.
- Fresh + filling: It’s got the crunch of a salad with the satisfaction of a full meal.
- Easy to customize: Use whatever veggies, meat, or toppings you’ve got on hand.
- Big flavor: Homemade taco seasoning and that yogurt dressing hit every note.
- Meal prep gold: Keeps well in the fridge and builds great lunch bowls for days.
- No tortilla chaos: You get all the taco flavor without anything falling apart in your hands.
🗝️ Key ingredients & substitutions
- Ground meat: Lean ground beef gives that classic taco flavor, but ground turkey or chicken work just as well.
- Taco seasoning: My homemade spice mix (chili powder, cumin, paprika, garlic, etc.) gives you way more flavor control than a packet.
- Tomato paste: Helps the spices stick to the meat and adds a little depth. No tomato paste? A few spoonfuls of salsa can work in a pinch.
- Iceberg lettuce: Crisp, refreshing, and holds up to toppings. Romaine or shredded cabbage also work.
- Cherry tomatoes: Sweet, juicy, and perfect raw. Grape tomatoes or chopped Roma can be swapped in.
- Avocado: Brings creamy richness. Guacamole works too if you want to level it up.
- Greek yogurt: For the dressing. It’s thick, tangy, and packs in protein. Sour cream is the closest sub if needed.
- Lime juice: Brightens up the pico and the dressing. Bottled is fine, but fresh tastes better.
- Cheddar cheese: Shredded sharp cheddar melts slightly over the warm meat. Monterey Jack or a Mexican blend also works.
- Tortilla chips: Crunch factor. Crumble a few on top or serve on the side for scooping.
- Fresh cilantro: Optional, but adds a pop of color and a fresh, herbal note.
- Salad dressing (ingredient pic 2): This one’s creamy, zesty, and full of spice. It’s made with Greek yogurt, lime juice, honey, chili powder, smoked paprika, garlic powder, onion powder, cumin, oregano, and salt. Shake or stir before using.
- Pico de gallo (ingredient pic 3): Along with the tomatoes, we toss in finely diced red onion, jalapeño, fresh cilantro, lime juice, and a pinch of salt and pepper to bring it all to life. Use store-bought to save time if you like.
🥣 How to make taco salad bowls
- Cook the meat: Add your ground beef or turkey to a non-stick skillet over medium-high heat.
- Season it up: Sprinkle in all the spices, salt, pepper, and tomato paste. Stir well to coat everything evenly.
- Let it simmer: Cook until the meat is browned and the liquid has mostly cooked off. You want it juicy, not watery.
- Mix the pico: Combine chopped cherry tomatoes, red onion, jalapeño, fresh cilantro, lime juice, salt, and pepper in a bowl. Taste and adjust the seasoning.
- Make the dressing: In a bowl or jar, stir together everything except the Greek yogurt first (this helps the honey mix in). Then add the yogurt and stir or shake until smooth.
- Prep the salad base: Shred your lettuce and halve the cherry tomatoes. Get your toppings ready: avocado, cheese, chips, cilantro, the works.
- Assemble the bowls: Add lettuce to each bowl, then layer on tomatoes, pico de gallo, sliced avocado, and warm taco meat.
- Top it off: Sprinkle with shredded cheese, a few crushed tortilla chips, a spoonful of sour cream or Greek yogurt, and a drizzle of that dressing.
- Serve right away: These are best while the meat’s still warm and the lettuce is crisp.
🪄 Recipe notes & tips
- Lettuce: Iceberg gives the best crunch, but romaine holds up a little better if you’re prepping ahead.
- Don’t skip the paste: That little bit of tomato paste makes the taco meat taste way richer – so worth it.
- Taste as you go: Especially with the pico and dressing. A little more lime or salt can make a big difference.
- Warm meat, cold salad: Let the meat cool for just a minute so it doesn’t steam the lettuce.
- Chip strategy: Crumble some chips over the top for crunch, but keep a few whole on the side for scooping.
- Batch it up: You can double the meat and dressing to use throughout the week, just store them separately.
- Jar the dressing: Shake it up in a jar and keep it in the fridge for easy lunches. Stir before using.
🫙 Storage instructions
- Meat and dressing: Store them in separate airtight containers in the fridge. Both will keep well for up to 4 days.
- Veggies: Keep lettuce, pico, and avocado separate if you’re meal prepping, so nothing gets soggy.
- Assembled bowls: If you’ve already built a bowl, it’s best eaten within a day. The lettuce won’t hold up much longer.
- Reheat gently: Warm the meat in a skillet or microwave before serving. Just enough to take the chill off, no need to cook it again.
✨ Variations and pairings
- Go meatless: Crispy tofu or a spiced lentil mix are both hearty, plant-based swaps that still bring big flavor. To make it vegan, use unsweetened dairy-free yogurt and cheese, or skip both and lean into the avocado and salsa.
- Switch up the protein: Grilled shrimp or Instant Pot Shredded Chicken are easy upgrades if you want something lighter or prepped ahead.
- Fajita-style: Swap the taco meat for Chicken Fajitas with sautéed peppers and onions for a smoky, sizzling twist.
- Add some sides: Serve with Instant Pot Black Beans, grilled corn, or a scoop of my Keto Guacamole to round things out.
- Turn it into breakfast: Top with a fried egg and a spoonful of refried beans for a healthy Huevos Rancheros–style spin.
❓ Frequently asked questions
What can I use instead of meat if I want to keep it filling but cheaper or vegetarian?
Beans are magic. Black beans, pinto beans, lentils or even roasted sweet potatoes if you’ve got leftovers. Anything that holds onto seasoning and has some bite will do the job.
Can I use store-bought dressing instead of making it from scratch?
You totally can. Just check the label and steer clear of anything loaded with sugar or weird ingredients. Look for something creamy and tangy or if you’re in a hurry just squeeze over some lime and add a spoonful of salsa.
Is a tortilla shell bowl okay or should I avoid it?
Totally okay. I love tortilla bowls, but just make sure it’s fresh and crispy when you serve it or it’ll go soggy fast. You can use store-bought, bake your own with flour tortillas in an oven-safe bowl, or just use a few chips on the side instead.
😋 More Mexican-inspired recipes you will love
- Instant Pot Vegan Keto Chili
- Taco Truck Green Sauce
- Slow Cooker Carnitas
- Keto Chicken Enchilada Casserole
- Cilantro Lime Radish Rice
Have you made this recipe? I’d love to know <3 Tag me (@makehealthyrecipes) on Facebook and Instagram, Pin it on Pinterest, and please give it 5 stars with a review below! Don’t forget to subscribe to the email list (top right of this page) for sparkly new recipes in your inbox.
📖 Recipe
Taco Salad Bowl Recipe
When you want something fresh, crunchy, and packed with flavor, nothing beats a loaded taco salad bowl. This one’s piled high with spiced ground beef, juicy cherry tomatoes, crisp lettuce, creamy avocado, and a punchy Greek yogurt dressing that pulls it all together. It’s got all the taco vibes, minus the part where everything falls out the back of the tortilla and onto your shirt.
Ingredients
For the taco meat:
- 1 pound ground meat lean beef or turkey
- 1 tablespoon chili powder
- ½ tablespoon cumin
- 1 teaspoon smoked paprika
- ½ teaspoon oregano
- ¼ teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 tablespoons tomato paste
For the salad:
- 1 head iceberg lettuce shredded
- 2 cups cherry tomatoes halved
- 1 cup pico de gallo
- 1 avocado sliced
- To garnish: fresh cilantro, shredded cheese, tortilla chips, sour cream or Greek yogurt
- Greek Yogurt Taco Salad Dressing
Pico de Gallo:
- 1 cup cherry tomatoes chopped
- ¼ cup red onion finely diced (1/4 of a large onion or 1/2 of a small one)
- ½-1 jalapeno seeds and pith removed, finely diced (skip if desired)
- 1 tablespoon fresh cilantro chopped
- ½ lime juiced
- salt and ground black pepper to taste
Greek yogurt taco salad dressing:
- 1 cup greek yogurt
- 2 tablespoons lime juice I juiced 1 lime
- 2 tablespoons honey
- ½ teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- ½ teaspoon oregano
- ½ teaspoon salt
Instructions
For the taco meat:
- Add the ground meat to a medium sized non-stick pan over medium-high heat.1 pound ground meat
- Add the remaining taco meat ingredients and stir well.1 tablespoon chili powder, ½ tablespoon cumin, 1 teaspoon smoked paprika, ½ teaspoon oregano, ¼ teaspoon garlic powder, 1 teaspoon salt, 1 teaspoon ground black pepper, 2 tablespoons tomato paste
- Continue cooking until any excess liquid is re-absorbed (keeps it juicy!).
For the taco salad dressing:
- Add all of the ingredients to a bowl or jar except the greek yogurt and mix well with a spoon. This helps the honey to mix instead of clumping.2 tablespoons lime juice, 2 tablespoons honey, ½ teaspoon chili powder, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, ½ teaspoon oregano, ½ teaspoon salt
- Add the yogurt.1 cup greek yogurt
- Mix it together with a spoon or immersion blender, or if it’s in a jar, place the lid on top and shake well to combine.
- Use immediately or store in the fridge in a sealed container. Shake or stir before use.
For the pico de gallo:
- Add the chopped cherry tomatoes, finely diced onion, finely diced jalapeno, chopped fresh cilantro, and lime juice to a bowl.
- Mix well, and add salt and ground black pepper to taste,1 cup cherry tomatoes, ¼ cup red onion, ½-1 jalapeno, 1 tablespoon fresh cilantro, ½ lime, salt and ground black pepper to taste
Assemble the salads:
- Grab 4 bowls – I like to use pasta bowls for salad. Add the shredded lettuce the bottom of each bowl followed by the halved tomatoes.1 head iceberg lettuce, 2 cups cherry tomatoes
- Add ¼ cup pico de gallo to each bowl, along with ¼ of an avocado (sliced), taco meat, and any other garnishes you desire. Drizzle with taco salad dressing, and enjoy!1 cup pico de gallo, To garnish: fresh cilantro, shredded cheese, tortilla chips, sour cream or Greek yogurt, 1 avocado, Greek Yogurt Taco Salad Dressing
Notes
Nutrition information doesn’t include extra garnishes like tortilla chips, cheese, sour cream, etc.
- Lettuce matters: Iceberg gives the best crunch, but romaine holds up a little better if you’re prepping ahead.
- Don’t skip the paste: That little bit of tomato paste makes the taco meat taste way richer – so worth it.
- Taste as you go: Especially with the pico and dressing. A little more lime or salt can make a big difference.
- Warm meat, cold salad: Let the meat cool for just a minute so it doesn’t steam the lettuce.
- Chip strategy: Crumble some chips over the top for crunch, but keep a few whole on the side for scooping.
- Batch it up: You can double the meat and dressing to use throughout the week, just store them separately.
- Jar the dressing: Shake it up in a jar and keep it in the fridge for easy lunches. Stir before using.
Storage information:
- Meat and dressing: Store them in separate airtight containers in the fridge. Both will keep well for up to 4 days.
- Veggies: Keep lettuce, pico, and avocado separate if you’re meal prepping, so nothing gets soggy.
- Assembled bowls: If you’ve already built a bowl, it’s best eaten within a day. The lettuce won’t hold up much longer.
- Reheat gently: Warm the meat in a skillet or microwave before serving. Just enough to take the chill off, no need to cook it again.
Nutrition
Calories: 415kcalCarbohydrates: 39gProtein: 31gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 86mgSodium: 1502mgPotassium: 1235mgFiber: 8gSugar: 24gVitamin A: 3008IUVitamin C: 49mgCalcium: 167mgIron: 5mg
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