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A taco salad bowl with ground beef, shredded cheese, lettuce, cherry tomatoes, avocado slices, tortilla chips, and creamy dressing.
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5 from 1 vote

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Tex-Mex
Keyword: taco salad bowls
Servings: 4 Servings
Calories: 415kcal
Author: Bethany Galloway

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
US Customary - Metric

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: 415kcal | Carbohydrates: 39g | Protein: 31g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 1502mg | Potassium: 1235mg | Fiber: 8g | Sugar: 24g | Vitamin A: 3008IU | Vitamin C: 49mg | Calcium: 167mg | Iron: 5mg