EDIBLE TACO SALAD BOWL | DELICIOUS | QUICK & EASY | SIMPLE

ground beef

🥗Healthier: ground turkey

💰Cheaper: canned lentils

Ground turkey is leaner, while lentils are budget-friendly and plant-based.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: homemade tortilla strips

Baked chips reduce fat, and homemade strips can save money.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt lowers calories while adding creaminess.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: processed cheese

Reduced-fat cheese cuts calories, while processed cheese is often cheaper.

Add 1 tablespoon of oil to a skillet and heat it up.

Add chopped onions to the skillet and stir them until they start to smell good.

Add ground turkey to the skillet, breaking it up and mixing it well. Let it cook.

Drain any excess liquid from the meat and onions mixture.

Add seasonings from the description box, pouring them evenly over the meat.

Add approximately 0.5 cups of chicken stock to the meat, stirring to combine.

Turn the heat down to very low, cover the skillet, and let it simmer for about 10 minutes.

In a separate skillet, add drained beans (optional) and season with garlic powder and onion powder. Cover and let simmer.

Shred the lettuce as thin as possible.

Chop the tomatoes.

Prepare the avocado by slicing it and using a spoon to scoop it out of the skin.

Take taco bowls out of the box, place them on a baking pan, and bake in the oven for about 2 minutes.

Assemble the taco salad bowl by adding a little bit of beans, followed by the cooked meat, cheese, lettuce, tomatoes, and avocado.

Top the bowl with a dollop of sour cream, and add optional toppings like carrots or jalapenos.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens