Empty My Fridge
Easy Taco Salad Bowls Recipe: Crispy, Fresh, and Delicious!
Ingredients
- Ground beef1 lb
- Taco seasoning3 tbsp
- Iceberg lettuce1
- Avocado1
- Tomato · diced1 cup
- Cheese½ cups
- Tortilla½ cups
- Sour cream½ cups
- Cilantro¼ cups
- Mayonnaise⅓ cups
- Garlic powder1 tsp
- Sriracha sauce1 tsp
Instructions
- In a large skillet over medium-high heat, brown the beef. When no pink remains and fat is released, spoon off the excess fat.
- Add the taco seasoning and 1/2 cup water to the beef. Cook, stirring occasionally, for 3-5 minutes.
- Remove from the heat and let the beef cool until lightly warm or room temperature.
- Chop the lettuce and divide it among serving bowls, then spoon the beef over the lettuce.
- Add the remaining toppings, garnish with cilantro and sour cream, and serve with lime wedges.
Summarized from Natasha's Kitchen's video. Watch it for the details.
More recipes with
CheeseTomatoGround beefSour creamTortillaLettuceAvocadoIceberg lettuce
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