Mexican Taco Salad Bowl

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

tortilla chips

🥗Healthier: baked tortilla chips

💰Cheaper: puffed corn snacks

Puffed corn snacks can provide a similar crunch at a lower cost.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground chicken is often cheaper and lower in fat.

Cook ground beef in a skillet over medium heat until browned, about 5-7 minutes.

Add taco seasoning to the cooked beef and stir to combine, cooking for an additional 2-3 minutes.

While the beef cooks, chop romaine lettuce and place it in a large serving bowl.

Halve cherry tomatoes and add to the bowl with the lettuce.

Rinse and drain black beans, then add to the salad bowl.

Add corn to the salad bowl, mixing gently to combine.

Slice avocado and place on top of the salad.

Sprinkle shredded cheddar cheese over the salad.

Add a dollop of sour cream (or yogurt) on top of the salad.

Slice jalapeños and scatter them over the salad for extra heat.

Drizzle olive oil and squeeze lime juice over the entire salad.

Garnish with chopped cilantro before serving.

Serve with tortilla chips on the side for crunch.

Spice Level: