Fresh Spring Taco Salad Bowl with Seasoned Mexican Ground Beef
A vibrant and satisfying taco salad bowl featuring perfectly seasoned ground beef, crisp spring vegetables, and all your favorite Mexican toppings. This colorful dish brings the flavors of a classic taco to a fresh, lighter spring-inspired meal.
Ingredients
- 500g lean ground beef
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 150ml tomato passata
- 1 large head romaine lettuce, chopped
- 200g cherry tomatoes, halved
- 1 can (400g) black beans, drained and rinsed
- 150g sweet corn kernels
- 1 large avocado, diced
- 100g sharp cheddar cheese, shredded
- 4 tablespoons sour cream
- Fresh cilantro, chopped
- 1 lime, cut into wedges
- 100g tortilla chips
Instructions
Heat olive oil in a large skillet over medium-high heat. Add diced onion and sauté for 3-4 minutes until softened.
Add ground beef to the skillet, breaking it apart with a wooden spoon. Cook until browned and internal temperature reaches 71°C (160°F), approximately 8-10 minutes.
Add minced garlic, chili powder, cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Stir well to combine and cook for 1 minute until fragrant.
Pour in the tomato passata and stir thoroughly. Reduce heat to medium-low and simmer for 5 minutes, allowing flavors to meld together.
While the beef simmers, divide the chopped romaine lettuce evenly among 4 large serving bowls.
Arrange cherry tomatoes, black beans, sweet corn, and diced avocado in sections around each bowl on top of the lettuce.
Spoon the hot seasoned ground beef into the center of each salad bowl.
Top each bowl with shredded cheddar cheese, a dollop of sour cream, and freshly chopped cilantro.
Serve immediately with tortilla chips tucked around the edges and lime wedges on the side for squeezing over the top.
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