What’s the best meat for a high protein taco bowl?

Lean ground beef (96/4) or ground turkey (99% fat-free) are the best choices for maximizing protein while keeping fat low. You can also use shredded chicken breast.

How much protein is in a taco salad bowl roughly?

Our recipe provides approximately 38g of protein per serving, derived from the lean beef, black beans, and the Greek yogurt-based dressing.

What toppings add the most protein to taco salad?

Black beans, Greek yogurt (as a sour cream sub), hemp seeds, and a sprinkle of low-fat cheese are great protein boosters. Avoid plain sour cream and guacamole if your primary goal is maximizing protein-to-calorie ratio, though avocado is a healthy fat.

How long do taco salad bowls last in the fridge?

Prepped meat and beans last up to 4 days in airtight containers. Chopped greens should be eaten within 2 days for freshness, or kept in special produce saver containers.

Can you meal prep high protein taco bowls?

Yes! Use airtight containers and keep the wet ingredients (dressing/salsa) in separate small jars. Store the meat separately and heat it before adding to the cold salad.

What’s the healthiest dressing for taco salad?

A homemade blend of Non-fat Greek yogurt, salsa, and lime juice is the best high-protein, low-calorie option. It mimics the creaminess of ranch or sour cream without the saturated fat.

High Protein Taco Salad Bowl (Easy Ground Beef Recipe)

Description

Ditch the fried shell! This High Protein Taco Salad Bowl features zesty ground beef and a creamy taco salad dressing. Perfect high protein taco bowl meal prep.

Ingredients

Scale

The Base

1 lb Lean Ground Beef (96/4) or Extra Lean Ground Turkey
1 tbsp Homemade Taco Seasoning (Chili powder, Cumin, Garlic Powder, Onion Powder, Paprika)
1/2 cup Water
1 tbsp Olive Oil

The Salad

6 cups Romaine Lettuce, chopped
2 cups Spinach, chopped
1 cup Black Beans, rinsed and drained
1 cup Corn kernels (fresh or frozen/thawed)
1 cup Cherry Tomatoes, halved
1/4 cup Red Onion, diced

The High Protein Dressing

1/2 cup Non-Fat Plain Greek Yogurt
1/4 cup Salsa (your favorite brand)
1 tbsp Lime Juice
1/4 tsp Garlic Powder

Optional Toppings

1/4 cup Reduced Fat Cheddar Cheese
2 tbsp Cilantro, chopped
Jalapeños (for heat)

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Instructions

Cook Beef: Heat olive oil in a large skillet over medium-high heat. Add the ground beef. Cook for 5-7 minutes, breaking it up with a wooden spoon, until browned. Drain any excess fat.
Season: Add the taco seasoning and water to the beef. Simmer for 2-3 minutes until the water evaporates and the meat is coated in the spice mixture. Remove from heat.
Make Dressing: In a small bowl, whisk together the Greek yogurt, salsa, lime juice, and garlic powder until smooth.
Assemble Salad: In large bowls, create a bed of romaine and spinach.
Add Toppings: Top the greens with black beans, corn, cherry tomatoes, and red onion.
Add Protein: Add a serving of the warm seasoned beef on top.
Dress: Drizzle the creamy yogurt salsa dressing over the bowl.
Garnish: Top with cheese, cilantro, and jalapeños if desired.

Notes

Meal Prep: Store beef and beans in separate containers from the greens. Assemble and dress just before eating.
Low Carb: Skip the corn and beans and add extra peppers and avocado.
Dairy Free: Use a dairy-free yogurt alternative for the dressing.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Lunch/Dinner
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 1 Bowl
Calories: 420
Sugar: 4g
Sodium: 580mg
Fat: 14g
Saturated Fat: 4g
Carbohydrates: 22g
Fiber: 8g
Protein: 38g
Cholesterol: 70mg