Taco Salad Bowls are a delicious and healthy 30 minute meal that satisfies everyone at the dinner table. They are simple, fresh, and easy to make. 

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The other night my husband had a meeting at church, so that meant I was in charge of coming up with dinner for the kids and me.  I seriously thought about putting out a bag of chips and some Easy Homemade Salsa on the table and calling it dinner.

I’m getting so much better at coming up with delicious lean and green meals that our kids enjoy, so I headed to the kitchen to see what ingredients we had in our fridge.

Since tacos are a favorite meal for all three of our kids, I decided to play with that flavor combo and see what happened.  I figured tacos were a pretty safe food because you can’t really mess it up too much.  

Haha!  Unless you ask my husband.  About 19 years ago, I told him we were having tacos for dinner, and then I made a taco ring.

Needless to say, he has not let me forget about that one.  It tasted just fine, but it wasn’t what he was expecting.

Taco salad is a healthy option I like to make when I’m craving Mexican food. This easy taco skillet comes together in 30 minutes making it perfect for busy school nights.

Thankfully God has blessed us with three very easy going children.  They pretty much will eat whatever we make for them.  I did say pretty much.  There are a few foods that are met with resistance, but that’s true for me too.  

So, I knew that I could add quinoa in place of rice without any complaints.  We have been incorporating this super food and this Easy Cauliflower Rice into everything lately.

Tips for making Taco Salad Bowls:

Boil some water and then cook the quinoa according to the package directions. Feel free to substitute cauliflower rice instead to keep it a low carb meal.

While that is cooking, cook the hamburger meat and onions in a large skillet until done. Stir in the water and taco seasoning and cook for another 3-4 minutes.

Stir in a can of undrained tomatoes and a can of rinsed black beans. Add the cooked quinoa.

Add lettuce to bowls and top with the taco mixture and toppings.

What goes on a taco salad?

• Corn
• Avocado chunks
• Cheese
• Salsa
• Green Chiles
• Onions
• Cilantro
• Ranch dressing
• Crushed chips – tortillas or Doritos

There are so many other toppings that would be delicious on a salad bowl, but those are just a few of our favorites. I also suggest making some Spicy Guacamole to put on top as well.

If you liked this recipe, try these other Mexican-inspired recipes:

• Cheesy Taco Taquitos
• Taco Egg Muffin Cups
• Mexican Chicken Tater Tot Casserole
• Spicy Fish Tacos
• Green Chile Pulled Pork Tacos

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Taco Salad Bowls

Yield: 8 servings

Prep Time: 30 minutes

Total Time: 30 minutes

Taco Salad Bowls are a delicious and healthy 30 minute meal that satisfies everyone at the dinner table. They are simple, fresh, and easy to make. 

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Ingredients

• 1 cup uncooked quinoa* (see note below)
• 1 pound hamburger meat
• 1/2 cup diced onion
• 2/3 cup water
• 1 - 1 ounce taco seasonings packet
• 1 - 14 ounce can diced tomatoes and chilies
• 1 - 15 ounce can black beans, drained and rinsed
• 2 cups frozen corn, thawed
• 8 cups chopped lettuce
• avocado chunks
• shredded cheddar cheese
• salsa
• cilantro

Instructions

1. Cook the quinoa according to the package directions.
2. Cook the hamburger and onions in a large skillet.
3. Stir the water and taco packet into the cooked hamburger. Cook for 3-4 minutes on medium heat.
4. Add the undrained tomatoes and rinsed black beans. Add in the quinoa when it finishes cooking.
5. Place desired amount of lettuce in bowls. Top with 1 cup taco mixture.
6. Add corn, cheese, avocado, salsa, and cilantro. Serve immediately.

Notes

*Substitute cauliflower rice for the quinoa to make it even healthier.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 418Total Fat: 16gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 372mgCarbohydrates: 44gFiber: 11gSugar: 5gProtein: 27g

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*The post for Taco Salad Bowls was originally published on February 19,2014. The post and pictures have been updated, and the post was republished on January 4, 2019.