These Loaded Taco Salad Bowls are packed with veggies, protein and my favorite picadillo seasoning! Perfect for lunch, dinners or meal prep!
Lately, I’ve been into all the nostalgic recipes! Growing up we ate taco salad a lot at our house because hello it’s got good for you greens and yummy taco fixins. We usually ate ours in big taco shell bowls but these days I’m opting for organic greens and meats and just a few tortilla chips for good measure. I also included my hack for the easiest street corn recipe ever, my picadillo seasoning that you can use on everything and the best way to spice up a can of black beans!
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Loaded Taco Salad Bowls
BMW and I have been eating taco salad bowls on repeat lately! When we get into a recipe, we find ourselves going back to it again and again. Maybe because it’s top of mind, maybe because it’s super delicious or maybe because it’s so easy to make!
Everyone has their own spin on tacos and on taco salads. I am dishing on how we typically build our salad bowls. What is great about this recipe is that you can easily use each piece of it all together or sub things in and out based on what’s in your pantry and what you’re feeling that day.
Easy Homemade Picadillo Seasoning
I’ve been using this blend for my picadillo beef for years now and figured it was time to share! It’s so easy and you probably have most of these seasonings sitting in your pantry right now.
You can leave out the cayenne completely if you’re sensitive to spice or you can amp it up! As I’ve written it in this recipe, it’s there more for flavor and doesn’t add much heat.
The secret to this picadillo seasoning is to add it after the meat has been browned and drained. Add the seasoning mix to the browned beef in a hot pan with a cup of water. The seasoning coats every piece and soaks in as the water cooks off. It’s so easy and adds loads of flavor!
Quick Easy Street Corn
I love street corn as much as the next gal but sometimes I just want something quick! I’ve found that this street corn hack adds just as much flavor in way less time. Simply brown some corn with butter, lime juice and Tajin in a skillet and you’re done.
Seriously, it’s that simple! We usually use frozen organic sweet corn but you can use fresh corn or whatever you have on hand.
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Loaded Taco Salad Bowls
- 1 lb lean grass-fed ground beef
- 2 heads Romaine Lettuce
- 1 cup long grain white rice cooked
- 1/2 cup cheddar cheese shredded
- 1/4 cup red onion diced
- 4 tbsp ranch dressing
- 1 cup tortilla chips optional, for garnish
- 13 oz organic canned black beans do not drain
- 1 tsp ground cumin
- 1 tsp chili powder
Easy Street Corn
- 1 cup frozen sweet corn
- 1 tbsp unsalted butter
- 1 tsp tajin seasoning
- 1 oz fresh lime juice from one lime
- 1 tsp kosher salt
- 1 tbsp ground cumin
- 1 tbsp chili powder
- 1/2 tsp ground coriander
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp cayenne powder
- 1 cup water
- Brown the beef over medium high heat in a high sided skillet breaking apart with a spatula. About 10 minutes. Drain any fat and return to skillet.
- Next, add salt, cumin, chili powder, coriander, garlic powder, onion powder and cayenne with one cup of water to the skillet. Stir until beef is completely covered with spices and water. Continue cooking until all water has been absorbed, about 5 minutes more. Remove from heat and set aside.
Easy Street Corn
- In a skillet over medium heat, add butter, tajin, lime juice and corn. Cook until corn is tender and just beginning to brown on the outside, about 5-7 minutes. Remove from heat and set aside.
- In a small pot over low heat, combine black beans with liquid from can with spices. Stir and let warm.
Healthy Taco Salad Bowls
- In a large bowl,combine romaine, cheddar, onion and rice.
- Divide salad mixture into serving dishes and top with beef, corn and black beans. Drizzle with ranch and serve!