Who doesn’t love a good taco salad bowl? Super easy to make either for a quick week night or for meal prep to have during the week. Made with ground turkey (or chicken), sautéed peppers and onions, seasoned black beans and topped with salsa, a homemade jalapeño cilantro dressing and some tortilla chips. It’s one meal thats full of lots of flavor!
This taco salad bowl has been in my meal prep rotation for the last two weeks because of how tasty and easy it is to prepare and make.
I like this recipe because you can easily prepare and store the ingredients in bulk and takes only a few minutes for it to turn into a meal that’s ready to eat!
BOWL COMPONENTS
- Taco seasoned meat: I used ground turkey here but ground chicken will also work just as well.
- Sautéed peppers + onions
- Seasoned black beans: I use black beans but any beans you have on hand can also be substituted
- Chunky Salsa
- Jalapeño Cilantro dressing: my homemade dressing is honestly might be my favorite part of the dish because it adds a nice touch of brightness and freshness to the meal, which is even more important when you’re enjoying this for meal prep.
- Tortilla Chips: These add a great crunch and saltiness but just be mindful to not go over board with the chips so we can keep this on the healthy side.
- The base: I used a spring mix but use whatever your favorite greens are instead.
Easy Taco Salad Bowl
Ingredients
Taco Meat
- 2 pounds ground turkey or chicken
- 2 tbsp taco seasoning
Pepper + Onions
- 2 bell peppers, I used one red and one yellow
- 1 medium sized red onion
- 1 tbsp olive oil
- salt and pepper to taste
Seasoned Beans
- 1 (14 ounce) can black beans
- 1 tsp cumin
- ½ tsp smoked paprika
Additional Ingredients
- 2 bags mixed greens, or greens of choice
- 8 tbsp chunky salsa, I used already made salsa
- 1 cup jalapeno cilantro dressing, attached above or search on site
- 4 servings tortilla chips
- lime slices, optional
Instructions
Taco Meat
- In a nonstick pan over medium heat, add in ground turkey or chicken and season with taco seasoning. Mix and break up into small pieces until meat is browned. Remove to a dish and set aside.
Peppers + Onions
- Use a sharp knife to remove the top (stem-end) of the bell pepper. Then place the flat (cut-side) end of the bell pepper flat on the cutting board, and make four downward cuts, separating the pepper flesh from the white inner core. Discard the core. Then thinly slice the bell pepper into long strips
- For the onion, use a sharp knife to remove the top end then remove the outer layer of skin. Cut side down, cut the onion in half. Then lay it flat on the new cut side, place the onion so the ends is up and down. Remove the other end then cut into thin slices.
- Heat the same pan the meat was in with oil over medium heat. Add in the peppers and onions. Season with salt and pepper. Let cook until softened, about 7-10 minutes then set aside.
Seasoned Black Beans
- Heat beans, including liquids, with the seasoning in a small sauce pan over medium heat until warmed, about 5-7 minutes. Set aside.
To prepare bowls,
- Fill a bowl with mixed greens. Top with ¼ of meat mixture, ¼ of pepper and onions, use a slotted spoon to add beans to the bowl. Finish with a couple tablespoons of salsa, chips, jalapeño dressing and a squeeze of lime.