Beef Taco Salad Quinoa Crunch Bowl
Taco-seasoned ground beef over romaine and quinoa with black beans, tomatoes, cheddar and baked tortilla strips.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
Homemade taco seasoning takes a minute to mix and lets you control the salt. Baking corn tortilla strips gives the crunch of a taco shell without frying. Quinoa adds substance under the lettuce.
Why this recipe works
Simmering the spices with a little water distributes them evenly through the beef. Baked tortilla strips stay crisp longer than broken chips.
Ingredient notes
Use corn tortillas labelled gluten-free if needed. Store-bought taco seasoning works; use 2 tablespoons and skip the separate spices and salt.
Common mistakes
- Leaving the beef fat in the pan, which makes the bowl greasy.
- Dressing the lettuce with hot beef too early, which wilts it.
What to serve with it
Sour cream, avocado or pickled jalapeños.
Meal prep
Pack the lettuce, tomatoes and tortilla strips separately from the beef and quinoa.
More bowls like this
Cooking tips
Add the tortilla strips last so they stay crunchy. Rinse the quinoa well to remove its bitter coating.
Swaps and variations
Use ground turkey, cooked to 165°F (74°C). Use pinto beans or corn.
Storing and reheating
Refrigerate within 2 hours for up to 4 days. Reheat the beef and quinoa until hot (165°F / 74°C); keep the salad parts cold.
Recipe
Beef Taco Salad Quinoa Crunch Bowl
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
Ingredients
- For the beef
- For the bowls
You’ll need: large skillet; medium saucepan with lid; rimmed sheet pan; instant-read thermometer
Method
-
Cook the quinoa: bring the quinoa and 1 3/4 cups water to a boil, cover and simmer on low 15 minutes, rest 5 minutes.
-
Heat the oven to 400°F (200°C). Toss the tortilla strips with the olive oil and a pinch of salt and bake 8 to 10 minutes, until crisp and golden.
-
Brown the beef in a skillet over medium-high heat 6 to 7 minutes, breaking it up, until no pink remains and it reaches 160°F (71°C). Drain any excess fat.
-
Add the chili powder, cumin, garlic powder, smoked paprika, salt and 1/3 cup water. Simmer 2 to 3 minutes, until the liquid reduces and coats the meat.
-
Divide the romaine and quinoa among 4 bowls. Top with beef, black beans, tomatoes and cheddar, then salsa and tortilla strips.
Questions
Can I use store-bought tortilla chips?
Yes, crumble a couple of handfuls over the top.
Can I make it vegetarian?
Use two cans of beans instead of beef and simmer them with the spices.
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