You know those days when you want something fresh, flavorful, and packed with protein—but without the hassle of a million dishes?
That’s where my Taco Beef Salad Bowl with Pico de Gallo comes in. It’s got all the bold, zesty goodness of tacos but in a lighter, low-carb form.
Crunchy romaine, juicy taco-seasoned beef, creamy avocado, and a pop of fresh pico—every bite is a fiesta.
Plus, it comes together in just 25 minutes (because who has time to spend all day in the kitchen?).
Try my Slow Cooker Beef Bourguignon recipe.
Why You’ll Love This Recipe
✔ Big on Flavor, Low on Carbs – All the taco goodness you crave, minus the tortillas. Perfect for a lighter, fresher take on taco night!
✔ Quick & Easy – Ready in just 25 minutes, so you can spend less time cooking and more time eating.
✔ Protein-Packed & Satisfying – With 26g of protein per serving, this bowl keeps you full and fueled.
✔ Totally Customizable – Add extra toppings, swap out ingredients, or spice it up—make it your own!
✔ Meal-Prep Friendly – Cook the beef ahead of time and assemble fresh for a quick grab-and-go meal.
✔ One-Pan Wonder – Less mess, fewer dishes, and easy cleanup. A total win.
✔ Just Plain Delicious – Crunchy lettuce, juicy beef, creamy avocado, zesty pico… every bite is a flavor bomb.
Go ahead, give it a try—you might just add it to your regular rotation! 😃
Try my Beef and Broccoli Stem Stir-Fry recipe.
What You’ll Need To Make
Every great recipe starts with awesome ingredients, and this Taco Beef Salad Bowl is no exception. Here’s why these key players make this dish so good:
🌮 Ground Beef – Juicy, protein-packed, and full of flavor when seasoned just right. Go for lean beef to keep things balanced, but if you like a little extra richness, an 80/20 blend works too!
🧅 Onion & Red Bell Pepper – These two add a sweet, savory kick that pairs perfectly with the seasoned beef. Plus, they bring in some extra crunch and color—because we eat with our eyes first!
🌽 Sweetcorn – A little pop of sweetness that takes the flavors up a notch. You can use fresh, frozen, or canned (just drain it first!).
🧄 Garlic & Taco Seasoning – The flavor boosters! Garlic brings that deep, rich taste, while taco seasoning ties everything together with just the right amount of spice.
🥬 Romaine Lettuce – Crisp, fresh, and the perfect base for this salad. It gives you that satisfying crunch while letting all the toppings shine.
🥑 Avocado – Because what’s a taco-inspired dish without avocado? Creamy, buttery, and full of healthy fats—it’s a must!
🍅 Pico de Gallo – Fresh, zesty, and slightly tangy, this simple tomato salsa brings everything together. You can make it at home with just tomatoes, onion, cilantro, lime juice, and a little salt. Get the recipe, here.
🍋 Lime & Cilantro – A final squeeze of lime and a sprinkle of cilantro add that bright, fresh finish. If cilantro isn’t your thing, no worries—just leave it out or swap in some chopped green onions.
Put them all together, and you’ve got a salad that’s fresh, flavorful, and seriously delicious. Who said salads have to be boring? 😃
NOTE: For measurements and rest of the ingredients check the recipe card below.
What You’ll Need To Do
Time required: 25 mins
1️⃣ Sizzle that beef! Heat up a big pan with a drizzle of olive oil over high heat. Toss in the ground beef and cook until it’s beautifully browned. Once done, scoop it out and set it aside (don’t snack on it just yet—we need it for the salad!).
2️⃣ Veggie time! Turn the heat down to medium-low and throw in the diced onion, red bell pepper, and sweetcorn. Let them cook for about 5–8 minutes, or until the onions get all soft and fragrant.
3️⃣ Flavor boost! Stir in the garlic and let it do its thing for about 30 seconds, then sprinkle in that taco seasoning. Add salt and pepper to taste and mix it all up.
4️⃣ Bring the beef back! Add the cooked beef back into the pan, give everything a good stir, and let it all come together for another 3–4 minutes.
5️⃣ Build your bowl! Grab a big bowl and start with a bed of chopped romaine lettuce. Lay some creamy avocado slices on top, then add a generous scoop of the taco beef mixture and a serving of fresh Pico de Gallo.
6️⃣ Finishing touches! Squeeze a bit of lime juice over your masterpiece, add a little extra salt and pepper if needed, and top it all off with fresh cilantro and a couple of lime wedges for extra zing.
Now dig in and enjoy—this taco beef salad is fresh, flavorful, and packed with all the good stuff! 🌮🥑🥗
Get Free Cookbooks
Kickstart your keto journey with our FREE Keto Cookbooks! 🎉 Packed with delicious recipes, these print copies are yours for the taking. Don’t wait—order now and start cooking your way to a healthier you! 🚀📚
*Hurry! offer valid till stock lasts.
Recipe Swaps & Creative Tweaks
Want to switch things up? No problem! Here are some easy swaps and tweaks to make this Taco Beef Salad Bowl fit your taste, diet, or whatever ingredients you have on hand.
Protein Swaps 🔄
- Ground turkey or chicken – A leaner alternative that still packs in the flavor.
- Shredded rotisserie chicken – A quick and easy swap if you’re short on time.
- Black beans or lentils – A great plant-based option for a vegetarian version!
Dressing & Flavor Boosters 🌟
- Greek yogurt + lime juice – If you’re cool with dairy, this makes a creamy, tangy dressing.
- Chipotle mayo drizzle – A little smoky heat takes it to the next level.
- Salsa verde – Swap out pico for a tangy, tomatillo-based twist.
Veggie Upgrades 🥗
- Swap romaine for mixed greens or spinach – More variety, same freshness!
- Add diced cucumber or radish – Extra crunch never hurts.
- Throw in some pickled onions – A little tangy bite makes everything pop!
Taco-Style Crunch 🌮
- Crushed tortilla chips – Not low-carb, but if you’re feeling indulgent, a handful on top adds a fun crunch.
- Toasted pepitas (pumpkin seeds) – A nutty, crunchy topping that keeps it keto-friendly.
Spice It Up (or Down!) 🌶️
- Jalapeños or hot sauce – Turn up the heat if you love spice!
- Mild salsa instead of pico – If you’re not into spicy flavors, a mild salsa keeps it fresh and tasty.
Mix and match these swaps, and you’ve got a Taco Beef Salad Bowl that’s totally your own. What’s your favorite way to tweak it? 😃
Try my Rendang-Spiced Beef and Cauliflower recipe.
Helpful Tips for Success
🔪 Chop Ahead for Easy Assembly – Dice your onions, bell peppers, and even your pico de gallo ingredients ahead of time. That way, when it’s go-time, all you have to do is cook and toss everything together!
🔥 Don’t Overcrowd the Pan – When cooking the beef, give it some space so it browns properly instead of steaming. A crispy, caramelized edge = more flavor!
🌮 Toast Your Taco Seasoning – Stir the seasoning into the pan for 30 seconds before adding the beef back in. This helps the spices wake up and develop deeper flavor.
🥑 Keep Your Avocado Fresh – If you’re meal-prepping, squeeze some lime juice over the avocado slices to keep them from turning brown. Or just add them fresh right before serving!
🌽 Char the Corn for Extra Flavor – If you have a few extra minutes, toss the sweetcorn in a dry pan for a quick char. It adds a smoky depth that makes a big difference!
🍽 Make It a Meal-Prep Superstar – Cook the beef ahead of time and store it separately. When ready to eat, just reheat the beef, assemble your salad, and boom—lunch or dinner in minutes!
💦 Don’t Skimp on the Lime Juice – That final squeeze of lime brightens everything up and ties all the flavors together. It’s a simple touch but makes a world of difference!
Follow these tips, and you’ll have a Taco Beef Salad Bowl that’s fresh, flavorful, and foolproof! 😃
Try my Ground Beef and Potato Curry recipe.
This Taco Beef Salad Bowl is already low-carb and high-protein, but with a few tweaks, you can easily make it Keto and Paleo too. Here’s how:
Keto Version (Even Lower in Carbs) 🥑🔥
This recipe is already pretty keto-friendly, but you can tweak it further:
✅ Swap sweetcorn – Corn has some carbs, so replace it with diced zucchini or extra bell peppers for crunch without the carbs.
✅ Add more healthy fats – Toss in extra avocado, drizzle with olive oil, or top with shredded cheese (if you eat dairy).
✅ Use full-fat sour cream or chipotle mayo – Adds richness and keeps you in ketosis.
💡 Keto Macros Tip: The base recipe has 17g carbs, but skipping corn and adding more fat can lower carbs to around 10g per serving while boosting healthy fats!
Low-Carb Version (Mild Tweaks) 🥗
The base recipe is already low-carb, but here’s how to keep it extra clean:
✅ Reduce or omit sweetcorn – Keeps the carb count lower.
✅ Go for extra greens – Add more romaine, spinach, or kale to bulk up the salad without adding carbs.
✅ Use homemade taco seasoning – Some store-bought mixes have added sugar or starches.
💡 Low-Carb Macro Tip: Depending on tweaks, you can bring carbs down to 12g–15g per serving!
Paleo Version (No Dairy, No Processed Ingredients) 🦴🥩
Paleo is all about whole, unprocessed foods, so here’s how to adapt:
✅ Use grass-fed beef – Paleo focuses on high-quality proteins.
✅ Make your own taco seasoning – Store-bought ones may have additives. Use chili powder, cumin, paprika, garlic powder, onion powder, salt, and pepper instead.
✅ Ditch the sweetcorn – Not Paleo-friendly, so swap it for chopped tomatoes or extra bell pepper.
✅ Add healthy fats – A drizzle of extra-virgin olive oil or sliced olives works great.
💡 Paleo-Friendly Bonus: This version stays high-protein, nutrient-dense, and free of processed ingredients!
With these easy swaps, you can enjoy this Taco Beef Salad Bowl no matter what diet you follow! 🎉 Which version are you trying first? 😃
Serving Ideas
This Taco Beef Salad Bowl is already packed with flavor, but if you want to switch things up or add a little extra flair, here are some fun serving ideas:
🌮 Stuff It in Lettuce Wraps – Turn this into taco-style lettuce wraps by spooning the beef mixture into crisp romaine or butter lettuce leaves. Perfect for a fun, hands-on meal!
🥑 Top It with Guacamole – If you love avocado, why stop at slices? Add a big scoop of guac for even more creaminess and flavor.
🧀 Sprinkle on Some Cheese (If You’re Not Dairy-Free) – A little shredded cheddar, Monterey Jack, or cotija cheese adds a melty, savory touch.
🍳 Serve It with a Fried Egg on Top – Sounds unexpected, but trust me—a runny fried or poached egg over this salad is next-level delicious!
🌽 Make It a Grain Bowl – If you’re not low-carb, serve the beef over a bed of quinoa, brown rice, or cauliflower rice for a more filling meal.
🌶️ Drizzle with Hot Sauce or Salsa – Take the spice up a notch with sriracha, chipotle mayo, or salsa verde for an extra kick.
🥗 Turn It Into a Party Platter – Instead of individual bowls, spread everything out on a big platter and let everyone build their own customized salad bowl!
🍠 Pair with Roasted Sweet Potatoes – If you’re looking for a heartier option, roasted sweet potato cubes make a great side and pair well with the taco flavors.
🥒 Serve with a Side of Pickled Veggies – Pickled onions, jalapeños, or radishes add a tangy bite that balances the rich beef.
No matter how you serve it, this Taco Beef Salad Bowl is always fresh, filling, and full of bold flavors! Which serving idea are you trying first? 😃
Try my Kimchi Beef Cauliflower Bowl recipe.
Perfect Drink Pairings for Your Taco Beef Salad Bowl
A great meal deserves a great drink to go with it! Whether you’re looking for a refreshing non-alcoholic option or a wine pairing, I’ve got you covered.
🍷 Wine Pairings (For My Wine Lovers!)
- Zinfandel – A bold red with fruity, spicy notes that complements the seasoned beef.
- Malbec – Smooth, slightly smoky, and perfect with taco flavors.
- Sauvignon Blanc – If you prefer white wine, go for this crisp and citrusy choice—it pairs well with lime and pico de gallo.
- Rosé – Light, refreshing, and a great balance for the spice in the dish.
🥤 Non-Alcoholic Drink Pairings
- Hibiscus Iced Tea (Agua de Jamaica) – A tangy, slightly sweet drink that complements the fresh flavors.
- Lime Sparkling Water – Simple, refreshing, and enhances the citrusy lime notes in the salad.
- Cucumber-Lime Agua Fresca – Cool, light, and super refreshing on a warm day.
- Virgin Mojito – Mint, lime, and sparkling water make this a zesty, bubbly pairing!
- Classic Iced Tea – A slightly sweet or unsweetened tea balances the richness of the beef.
- Spicy Mango Mocktail – Mango juice, a splash of lime, and a hint of chili powder make a fun, flavorful match.
Whether you’re sipping on a crisp white wine or a cool agua fresca, these drinks will elevate your taco salad game to the next level! Which one are you trying first? 😃🍹
Storage & Reheating Tips
Got leftovers? No problem! Here’s how to store everything so your Taco Beef Salad Bowl stays fresh and delicious.
🌮 Storing the Taco Beef:
✅ Fridge: Keep the cooked beef in an airtight container for up to 4 days.
✅ Freezer: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet or microwave.
🥗 Keeping the Salad Fresh:
Romaine lettuce – Store separately in a container with a paper towel to absorb moisture. It stays crisp for 3-4 days.
Pico de gallo – Best fresh, but lasts 1-2 days in the fridge. Drain excess liquid before serving.
Avocado – Store sliced avocado with a squeeze of lime in an airtight container for 1 day (or just add fresh when serving!).
🍽 Meal Prep Tip:
For grab-and-go lunches, store the beef in one container and the salad + toppings in another. When ready to eat, just reheat the beef and assemble fresh!
With these storage tips, you can enjoy taco salad all week long! 😃
Try my Korean Beef Salad Wraps recipe.
Final Thoughts
And just like that, you’ve got yourself a killer taco beef salad that’s fresh, filling, and ridiculously tasty.
Whether you’re meal-prepping for the week or just need a quick and easy dinner, this one’s a total win.
Give it a try, pile on the toppings you love, and most importantly—enjoy every bite.
Oh, and if you do make it, let me know how it turns out. Happy cooking! 🌮🥗🔥
Recipe Card
Taco Beef Salad Bowl with Pico de Gallo
Craving tacos but want to keep it light? Try my Taco Beef Salad Bowl! 🥑🔥 It’s got all the bold taco flavors you love—seasoned beef, fresh pico, and creamy avocado—but in a high-protein, low-carb salad. Fast, fresh, and totally satisfying!
Ingredients
For the Taco Ground Beef:
For the Salad:
Instructions
-
1. Cook the beef:
Heat 1 tablespoon of olive oil in a large pan over high heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Once fully browned, remove the beef from the pan and set it aside.
-
2. Sauté the vegetables:
Reduce the heat to medium-low and add the diced onion, red bell pepper, and drained sweetcorn to the same pan. Cook for 5–8 minutes, or until the onions become soft and translucent.
-
3. Add seasoning:
Stir in the minced garlic and sauté for 30 seconds until fragrant. Sprinkle the taco seasoning evenly over the mixture, then season with salt and pepper to taste. Stir well to combine.
-
4. Reintroduce the beef:
Return the cooked beef to the pan, mix thoroughly, and allow it to cook for an additional 3–4 minutes to incorporate the flavors.
-
5. Assemble the salad:
In a large bowl, place a base of chopped romaine lettuce. Arrange the avocado slices on top, then add a portion of the cooked beef mixture and a serving of Pico de Gallo.
-
6. Garnish and serve:
Drizzle with fresh lime juice, adjust seasoning if necessary, and garnish with fresh cilantro and lime wedges. Serve immediately and enjoy.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 343kcal
- % Daily Value *
- Total Fat 19g30%
- Total Carbohydrate 17g6%
- Protein 26g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Simple Pico de Gallo recipe.
