Looking for a fun twist for dinner tonight? These Taco Salad Bowls are the perfect way to serve up all your favorite Mexican flavors in a quick and easy dinner everyone will love.
Piled high with seasoned ground beef, fresh toppings, cheese, and a dollop of sour cream, each bowl is a complete meal that’s both delicious and customizable.
They’re are a great addition to your list of family dinner ideas and make mealtime fun and stress-free.
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Recipe at a Glance
Prep: 20 min | Cook/Bake: 10 min | Difficulty: Easy | Servings: 4
Main Ingredients: ground beef, taco seasoning, romaine lettuce, rice, black beans, corn
Why You’ll Love It: Simple to prepare with fresh ingredients and bold taco flavor, all served in one easy-to-assemble bowl.
Best For: Quick weeknight dinners, casual family meals, or build-your-own taco nights
Looking for more Mexican-Inspired Recipes? Try my Easy Steak Fajitas, these Pollock Fish Tacos, and even my Homemade Guacamole. Yum!
Table of Contents
- Recipe at a Glance
- Tips for Making Taco Salad Bowls
- Tips for Serving Taco Salad Bowls
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- How to Store, Freeze and Reheat
- More Mexican Inspired Recipes You'll Love!
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- Food Safety Tips
- 💬 Comments
Tips for Making Taco Salad Bowls
Build in layers: Start with rice and beans on the bottom, then add the meat, and finish with crisp toppings like lettuce and cheese so nothing gets soggy.
Chop toppings small: Dice vegetables and herbs into bite-sized pieces so every forkful has a little bit of everything.
Balance flavors and textures: Include something creamy (sour cream or avocado), something crunchy (lettuce or tortilla strips), and something zesty (lime juice or try my Homemade Salsa Recipe).
Tips for Serving Taco Salad Bowls
Add variety: Try switching up the protein with shredded chicken, ground turkey, or even black beans for a vegetarian option.
Create a toppings bar: Set out bowls of shredded lettuce, cheese, salsa, sour cream, guacamole, and beans so everyone can customize their own.
Make it family-style: Place all the toppings on the table for an easy, interactive meal—perfect for busy weeknights or casual gatherings.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Cheese: If you can’t find cotija, swap in feta for a similar salty bite or shredded cheddar/Monterey Jack for a classic taco flavor.
Taco Seasoning: Try my Homemade Taco Seasoning recipe in place of the packet.
Protein: Ground beef can easily be replaced with ground turkey, chicken, or even plant-based crumbles for a lighter or vegetarian option.
Beans: Black beans are traditional, but pinto beans, kidney beans, or even refried beans work well too.
Corn: Use grilled or roasted corn for extra flavor, or swap in canned corn when fresh isn’t available.
Rice: White rice, brown rice, or even cilantro lime rice all make great bases. For a low-carb version, try cauliflower rice.
Looking for another fun taco-inspired meal? Try my Walking Taco recipe.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Cook the ground beef and drain any excess grease, then stir in the taco seasoning.
Step 2: Make the crema by combining ¼ cup chopped cilantro and the juice of ½ a lime with a cup of sour cream.
Step 3: Make the pico de gallo by combining diced red onion, diced roma tomatoes, and chopped jalapeno along with the remaining lime juice and chopped cilantro. Add salt if desired.
Step 4: Begin assembling the taco salads with a layer of chopped romaine lettuce.
Step 5: Top the lettuce with the seasoned ground beef, cooked rice, black beans, and corn.
Step 6: Spoon on some pico de gallo, drizzle with the cilantro lime crema, and sprinkle on some cotija cheese. Serve and enjoy!
Insider Tips from My Kitchen to Yours
Want to make this recipe even better? Don’t miss my favorite tips below for boosting flavor, perfecting texture, and saving time in the kitchen!
✔️ DO prep the toppings ahead of time so assembling the bowls is quick and easy.
❌ DO NOT overload the bowl with too many wet ingredients at once—keep crunchy toppings on top so they stay fresh.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
If cotija isn’t available, feta is the closest substitute with its salty, crumbly texture. You can also use queso fresco for a milder flavor, or shredded Monterey Jack or cheddar for a more traditional taco-style topping.
Yes! You can cook the beef, rice, and beans ahead of time and store them in separate airtight containers in the fridge. When you’re ready to eat, simply reheat the base and add fresh toppings like lettuce, cilantro, cheese, and salsa right before serving so everything stays crisp and flavorful.
How to Store, Freeze and Reheat
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep toppings like lettuce, cilantro, and fresh jalapeños separate so they stay crisp.
Freezer: Freeze the seasoned ground beef, rice, and beans in a freezer-safe container for up to 2 months. Do not freeze fresh toppings such as lettuce, cilantro, or cheese.
Thaw and Reheat: Thaw overnight in the refrigerator, then reheat the beef, rice, and beans in the microwave or on the stovetop until warmed through. Add fresh toppings just before serving.
More Mexican Inspired Recipes You'll Love!
Check out my other recipe for Corn Fiesta Salad. Or you might like this recipe for Easy Taco Stuffed Peppers.
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🗒️Shopping List
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📖 Recipe Card
Taco Salad Bowls Recipe
Ingredients
- 1 pound ground beef
- 1 ounce packet taco seasoning
- 4 cups chopped romaine lettuce
- 4 cups precooked rice
- 1 lime, juiced
- ½ cup chopped cilantro
- 1 cup sour cream
- 1 cup canned corn, drained and rinsed
- 1 cup black beans, drained and rinsed
- 1 small red onion
- 2 roma tomatoes
- 1 fresh jalapeno
- 2 tablespoons cotija cheese
- salt optional
Equipment
- Meal Prep Containers for leftovers or to pack for lunch.
Method
- Heat a skillet over medium-high heat. Add the ground beef and break apart. Cook until done, about 7-10 minutes. Drain any excess grease and stir in the taco seasoning. Set aside.
- Chop the cilantro. In a small bowl, combine ¼ cup of chopped cilantro, the juice from ½ lime, and sour cream. Stir until well mixed. Set aside.
- Prepare the pico de gallo by dicing the onion, tomatoes, and seed and chop the jalapeño. In a separate bowl, add the diced red onion, roma tomatoes, chopped jalapeño, remaining lime, and the remaining chopped cilantro. Mix everything together. Adjust taste with salt, if desired.
- Heat the precooked rice according to the package instructions.
- Start by adding a layer of chopped romaine lettuce to each bowl. Top with a layer of corn, black beans, rice, and seasoned ground beef. Add a generous spoonful of pico de gallo, drizzle with cilantro lime crema, and sprinkle with crumbled cotija cheese.
- Serve immediately and enjoy!
Nutrition
Notes
- Feel free to adjust the level of spice by adding more or less jalapeño.
- You can use other toppings like avocado or salsa for extra flavor.
- Layer rice and beans first, then meat, finishing with fresh toppings.
- Dice veggies and herbs into small, bite-sized pieces.
- Serve toppings family-style so everyone can build their own bowl.
Tried this recipe?
Let us know how it was!
Food Safety Tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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