Ingredients
Method
- Heat a large skillet over medium-high heat. Add the ground beef and cook for 6-8 minutes, breaking it apart with a spatula, until fully browned and no pink remains.
- Drain any excess fat from the skillet. Add taco seasoning and 1/4 cup water to the beef. Stir well and simmer for 2-3 minutes until the liquid is absorbed and the beef is well-coated.
- In a small bowl, mix together the Greek yogurt and salsa until smooth and well combined. Set aside.
- Divide the chopped romaine lettuce evenly among 4 large bowls. Top each bowl with equal portions of cherry tomatoes, black beans, and diced red onion.
- Divide the seasoned ground beef evenly among the 4 bowls, placing it on top of the vegetables.
- Sprinkle shredded cheddar cheese over each salad. Add diced avocado to each bowl. Drizzle with the yogurt-salsa dressing and serve immediately.
Nutrition
Notes
For meal prep, store the cooked beef, chopped vegetables, and dressing separately in airtight containers for up to 4 days. Use extra-lean ground beef (96/4) to reduce fat content further while maintaining high protein. Substitute Greek yogurt dressing with a lime-cilantro vinaigrette for a dairy-free option that still keeps the protein high from the beef and beans.