Chili Lime Taco Salad Bowl

Name: Chili Lime Taco Salad Bowl
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 pound ground beef; 2 tablespoons taco seasoning; 2 tablespoons SideDish Chili Lime Vinaigrette; Kosher salt, to taste; 6 cups chopped romaine lettuce; 2 cups prepared white rice; 1 cup pico de gallo; 1 cup guacamole; ½ cup shredded cheddar or Mexican-blend cheese; 1 cup crushed tortilla chips; ¼ cup chopped fresh cilantro (optional); 2 to 3 tablespoons SideDish Chili Lime Vinaigrette

Alex Snodgrass

Servings

Prep Time

15 minutes

Cook Time

10 minutes

This taco bowl is everything you love about taco night, but built into a hearty, flavor-packed salad. Warm taco beef, crisp romaine, fluffy rice, fresh pico, creamy guac, crunchy tortilla chips, and melty shredded cheese all get tied together with a generous drizzle of SideDish Chili Lime Vinaigrette. It’s bold, bright, and wildly satisfying.

Ingredients

blank

1 pound ground beef
2 tablespoons taco seasoning
2 tablespoons SideDish Chili Lime Vinaigrette
Kosher salt, to taste

blank

6 cups chopped romaine lettuce
2 cups prepared white rice
1 cup pico de gallo
1 cup guacamole
½ cup shredded cheddar or Mexican-blend cheese
1 cup crushed tortilla chips
¼ cup chopped fresh cilantro (optional)
2 to 3 tablespoons SideDish Chili Lime Vinaigrette

Method

Heat a skillet over medium heat. Add the ground beef and cook, breaking it up with a spoon, until browned and cooked through, about 6 to 8 minutes. Drain excess grease if needed.
Sprinkle in the taco seasoning and stir to combine. While the beef is still warm, add 2 tablespoons of the Chili Lime Vinaigrette and stir well. Taste and add a pinch of salt if needed. Remove from heat.
Build the bowls: divide the romaine between bowls, then top with warm rice, taco beef, pico de gallo, guacamole, shredded cheese, and crushed tortilla chips.
Drizzle each bowl generously with Chili Lime Vinaigrette and finish with cilantro. Serve immediately.