OH baby! These Taco Salad Bowls are drool-worthy and can be made in 20 minutes (if you don’t have to make them pretty and try to take nice photos of them LOL)
Makes 3-4 bowls (depending on how much chicken everyone wants):
1 lb lean ground chicken
3 tbsp olive oil
1 clove garlic, crushed
1 1/2 tbsp chili powder
1/2 tbsp cumin
1 head of iceberg lettuce
1 red pepper, sliced
1 orange pepper, sliced
1/2 red onion, chopped/diced
1 1/2 cup frozen corn niblets
1 large tomato, sliced
1 large avocado
Salsa to taste
Plain 0% Greek yogurt to taste (a healthy alternative to sour cream).
As desired: Mary’s Gone Crackers to crumble on top
As desired: shredded marble cheese
1. In a large skillet with 2 tbsp olive oil, put it on medium-high heat and cook the ground chicken. You should be mixing it regularly, add in the chili powder, cumin, and garlic. Mix until brown with no pink left throughout. (About ~15-20 minutes)
2. In a small skillet, saute the peppers and onion skin 1 tbsp olive oil (~7-10 minutes). Heat the frozen corn niblets in the microwave following package instructions.
3. Prepare your bowls:
Add the chopped lettuce on the bottom of the bowl, top with avocado, tomato,sautéed vegetables, corn, and chicken.
4. Add Mary’s crackers crumbled on top (a healthier alternative to tortilla/nacho chips) and add shredded cheese as desired.
5. Sauce it up with salsa as your topping and plain 0% greek yogurt!
I used my moms home-made salsa to top. I will be posting our family recipe for that very soon if you are a dare-devil and into the hard work of canning. It is delicious!
I hope you enjoy this recipe.
Until next time friends. xx