There were weeks where I lived on taco salads — no shame! It was my go-to when I needed something fast, fresh, and a little fun. I’d prep a big batch of taco meat on Sunday, and then just build these bowls during the week. They're colorful, crunchy, and so easy to customize — no more sad salads for dinner. 

Ingredients:

• 1 lb ground beef (or ground turkey)

• 1 tbsp olive oil

• 1 packet taco seasoning (or 2 tbsp homemade mix)

• 1/4 cup water

• 4 cups chopped romaine lettuce

• 1 cup cherry tomatoes, halved

• 1/2 cup shredded cheddar or Mexican blend cheese

• 1 avocado, diced

• 1/4 cup red onion, diced

• 1/4 cup corn (optional)

• 1/4 cup black beans (optional)

• Crushed tortilla chips or strips (optional)

• Fresh cilantro and lime wedges, for garnish

Instructions:

1. Heat olive oil in a skillet over medium heat. Add ground beef and cook until browned.

2. Stir in taco seasoning and water. Simmer for 2-3 minutes until thickened.

3. In bowls, layer lettuce, taco meat, cheese, tomatoes, avocado, onion, corn, and black beans.

4. Top with crushed tortilla chips, cilantro, and a squeeze of lime. Serve immediately.

Nutrition (per serving, serves 4):

• Calories: 370

• Protein: 26g

• Carbs: 18g

• Fat: 23g

• Fiber: 5g