Taco Beef Salad Bowl with Pico de Gallo
Serves
6
Prep Time
10 minutes
Cook Time
15 minutes
Ingredients
For the taco ground beef:
1 ½ lbs (680 g) ground beef, lean
1 white onion, diced
1 red bell pepper, diced
5.6 oz (160 g) sweetcorn, drained
3 cloves garlic, minced
3 tbsp taco seasoning
1 ½ lbs (680 g) ground beef, lean
1 white onion, diced
1 red bell pepper, diced
5.6 oz (160 g) sweetcorn, drained
3 cloves garlic, minced
3 tbsp taco seasoning
For the salad:
9 oz (255 g) romaine lettuce, chopped
1 avocado, sliced
fresh cilantro, for garnish
4 servings of Simple Pico de Gallo (see original recipe)
1 lime wedge, for garnish
1 tbsp lime juice, to drizzle
9 oz (255 g) romaine lettuce, chopped
1 avocado, sliced
fresh cilantro, for garnish
4 servings of Simple Pico de Gallo (see original recipe)
1 lime wedge, for garnish
1 tbsp lime juice, to drizzle
Nutrition
(Per Serving)
Calories
343
Fats
19 g
Protein
26 g
Carbs
17 g
Instructions
- Heat 1 tablespoon olive oil in large pan over high heat. Add ground beef and cook until browned. Remove and set aside.
- Reduce heat to medium-low. In same pan, add onion, red bell pepper, and sweetcorn. Cook until onions are soft, about 5 to 8 minutes.
- Add garlic and sauté for 30 seconds. Add taco seasoning, season with salt and pepper, and stir well.
- Return beef to pan and stir well, until combined. Cook for 3 to 4 minutes.
- Place romaine lettuce at bottom of large bowl. Add sliced avocado and a quarter of cooked beef. Top with a serving of Pico de Gallo.
- Squeeze lime over salad and season with salt and pepper, if desired. Garnish with fresh cilantro and remaining lime wedges.