Ground Beef Taco Salad Bowl
Warm spiced grass-fed taco beef over black beans, sharp cheddar, salsa, and cool sour cream.
This hearty Tex-Mex bowl comes together in just twenty-five minutes with clean, wholesome staples. Savory grass-fed ground beef is spiced to perfection and layered over tender black beans, fresh shredded sharp cheddar, and zesty salsa. A dollop of cool sour cream and a drizzle of rich avocado oil finish each protein-packed bowl.
Ingredients
Every ingredient is a real Clearshelf product, scored- 971 1/2 lb grass-fed ground beef
- 971 tbsp avocado oil
- 721 tbsp chili powder
- 901 tsp ground cumin
- 91
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 1/2 cup water, divided
- 911 cup black beans, rinsed
- 891 1/4 cups sharp cheddar cheese, shredded
- 90
- 801/2 cup sour cream
Each product links to its own store, which ships it. Prices are as listed on Clearshelf.
Method
- 1
Shred the sharp cheddar cheese and measure out the spices and remaining bowl components to prepare for fast assembly.
- 2
Heat the avocado oil in a large skillet over medium-high heat for 1 minute, then add the grass-fed ground beef and cook for 6 minutes, breaking it into small crumbles until browned and thoroughly cooked.
- 3
Add the chili powder, ground cumin, garlic powder, 0.75 teaspoon of salt, black pepper, and 0.25 cup of water to the skillet, stirring to coat the beef, then reduce the heat to medium-low and simmer for 3 minutes until saucy.
- 4
Meanwhile, combine the black beans, the remaining 0.25 cup of water, and the remaining 0.25 teaspoon of salt in a small saucepan over medium heat, warming for 4 minutes until steaming and heated through.
- 5
Divide the warm seasoned black beans evenly across four shallow serving bowls to form the base.
- 6
Ladle the hot taco beef over the beans, then scatter the shredded sharp cheddar cheese over the meat, top with salsa and a generous spoonful of sour cream, and serve warm.
Keep the seasoned beef and beans in separate airtight containers from the dairy and salsa for up to four days. Reheat the meat and beans until steaming before assembling cold toppings fresh.
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An original Clearshelf recipe, built from products on Clearshelf. Photo is illustrative.