Loaded Chopped Taco Salad Bowl

This Loaded Chopped Taco Salad Bowl is everything you love about tacos, deconstructed into a vibrant, satisfying salad. Seasoned ground beef, crisp romaine, juicy tomatoes, black beans, sweet corn, and sharp cheddar are all chopped and tossed together, then drizzled with a creamy avocado-cilantro dressing. Topped with crushed tortilla chips for that perfect crunch.

Ingredients

• 1 lb ground beef
• 1 packet taco seasoning
• 1 large head romaine lettuce, chopped
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup sweet corn kernels
• 1 cup cherry tomatoes, halved
• 1 cup shredded sharp cheddar cheese
• 1/2 red onion, diced
• 1 avocado, diced
• 1/2 cup sour cream
• Crushed tortilla chips for topping
• Fresh cilantro for garnish
• Lime wedges for serving
• For dressing: 1 avocado, 1/4 cup cilantro, juice of 2 limes, 1/4 cup sour cream, 2 tbsp water, salt

Instructions

1. Cook ground beef in a large skillet over medium-high heat, breaking it up as it cooks, until browned, about 7 minutes. Drain fat.
2. Add taco seasoning and 1/4 cup water. Simmer for 2-3 minutes until thickened. Set aside to cool slightly.
3. For the dressing: Blend avocado, cilantro, lime juice, sour cream, water, and a pinch of salt in a blender until smooth.
4. In a large bowl, combine chopped romaine, black beans, corn, tomatoes, red onion, and cheddar cheese.
5. Add the seasoned beef on top. Drizzle with the avocado-cilantro dressing.
6. Top with diced avocado, crushed tortilla chips, extra cilantro, and a squeeze of lime. Serve immediately.

Nutrition Information

Per serving:

Recipe Tips

For a lighter version, swap ground beef for ground turkey or grilled chicken. This salad is great for meal prep — just store the dressing and crunchy toppings separately. You can also make it vegetarian with extra beans and roasted sweet potato.