If you love the bold flavors of tacos but want a lighter, nutrient-packed option, this Taco Beef Salad Bowl with Pico de Gallo is the perfect choice! It combines juicy, seasoned ground beef with crisp romaine, creamy avocado, and a fresh, zesty Pico de Gallo for a meal that’s as satisfying as it is wholesome.
This salad isn’t just delicious—it’s also loaded with health benefits. Lean ground beef provides a great source of high-quality protein and iron, essential for muscle growth and energy production. Avocado brings a dose of heart-healthy monounsaturated fats, fiber, and potassium, supporting brain function and balanced blood sugar. Romaine lettuce offers a refreshing crunch while delivering vitamins A and K, which support immune health and bone strength. Plus, the colorful mix of red bell peppers, onions, and sweetcorn adds a variety of antioxidants and fiber, aiding digestion and promoting overall well-being.
Topped off with fresh lime juice and fragrant cilantro, this taco-inspired salad is a flavorful way to nourish your body while keeping meals exciting. Whether you’re following a low-carb, gluten-free, or balanced whole-food diet, this dish fits seamlessly into a healthy lifestyle. Enjoy it as a quick weeknight dinner or meal prep it for a grab-and-go lunch that will keep you full and energized all day long!
Recipe
For the Taco Ground Beef:
1½ lbs. (680g) ground beef, lean
1 white onion, diced
1 red bell pepper, diced
5.6 oz. (160g) sweetcorn, drained
3 cloves garlic, minced
3 tbsp. taco seasoning (Recipe here)
For the Salad:
9 oz. (255g) romaine lettuce, chopped
1 avocado, sliced
fresh cilantro, for garnish
4 servings of Pico De Gallo (Recipe here)
1 lime wedges, for garnish
1 tbsp. lime juice, to drizzle
How to Prepare
Heat 1 tbsp. olive oil in a large pan over high heat. Add ground beef and cook until browned. Remove and set aside.
Reduce heat to medium-low. To the same pan add onion, red bell pepper, and sweetcorn, cooking until onions are soft (5-8 minutes).
Add garlic and sauté for 30 seconds, then add taco seasoning. Season to taste with salt and pepper, and stir well.
Return beef to the pan and stir well until combined, cooking for another 3-4 minutes.
In a large bowl, place romaine lettuce at the bottom, add sliced avocado, and top with a quarter of the cooked ground beef and a serving of Pico de Gallo.
Squeeze some lime over the salad, season with salt and pepper if needed, and garnish with fresh cilantro and remaining lime wedges.
