Quick Description:
This loaded taco salad bowl is the ultimate guilt-free fiesta — filled with seasoned beef, creamy avocado, fresh veggies, and a punch of protein crunch. Whether you’re craving something spicy, crunchy, and cheesy or just want to hit your macros without the tortillas, this one’s got you covered.

📏 Servings & Timing:

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Servings: 2
  • WW Points: ~4–6 per bowl (depends on chips & toppings)
  • Keto, High-Protein, Gluten-Free

🧾 Ingredients List:

  • 8 oz lean ground beef or turkey 🥩
  • 1 tbsp taco seasoning (sugar-free)
  • 4 cups chopped romaine or iceberg lettuce
  • 1/2 cup cherry tomatoes, halved 🍅
  • 1/2 avocado, diced 🥑
  • 1/4 cup shredded cheddar or Mexican blend cheese
  • 2 tbsp sour cream or Greek yogurt
  • 1 tbsp hot sauce or salsa
  • 1/2 cup high-protein tortilla chips or crisps (like Quest or Wilde)
  • Optional: jalapeños, green onions, or olives for topping

🥣 Step-by-Step Instructions:

  1. Cook the Meat:
    In a skillet over medium heat, cook the ground beef until browned. Add taco seasoning and 2 tbsp water. Stir until well-coated and thickened. Remove from heat.
  2. Assemble the Salad Base:
    On two plates or bowls, layer chopped lettuce, cherry tomatoes, diced avocado, and shredded cheese.
  3. Add the Hot Protein:
    Divide the warm taco meat evenly between the two bowls.
  4. Top It Off:
    Add a dollop of sour cream, drizzle with hot sauce or salsa, and scatter protein chips over the top for crunch.
  5. Customize:
    Add extra toppings like jalapeños, green onions, or olives to personalize your bowl!

🔁 Substitution Tips:

  • Swap ground beef for ground chicken, turkey, or even tempeh for veggie version
  • Use dairy-free cheese and sour cream if needed
  • Add chopped bell peppers or zucchini for bonus nutrients

💡 Recipe Variations:

  • Make it a Taco Bowl Casserole — layer in a baking dish, top with cheese, and broil
  • Turn into lettuce wraps for taco night without the tortillas
  • Add scrambled eggs and make it a breakfast taco bowl!

🥑 Serving Suggestions:

  • Serve with a keto limeade or iced tea
  • Pair with a small side of cauliflower rice for more volume
  • Great as a meal prep lunch — keep toppings separate until serving

🧊 Storage & Make-Ahead Info:

  • Fridge: Store meat, lettuce, and toppings separately up to 4 days
  • Reheat Meat: Microwave or reheat in a skillet until warmed through
  • Meal Prep Tip: Use mason jars or divided containers to keep textures crisp!

❓ FAQs:

Q: Can I use leftover taco meat?
A: Absolutely — perfect for using up taco night extras!

Q: Will this fill me up?
A: Yes! Between the protein, fiber, and healthy fats, it’s super satisfying.

Q: Are the protein chips necessary?
A: Optional — but they add great crunch and protein. Crushed pork rinds work too!

💬 Personal Story:

This salad is my go-to when I’m craving tacos but want to stay clean. It’s crunchy, creamy, spicy, and totally satisfying — I never feel like I’m missing out.