What are common mistakes to avoid when making beef taco bowls?

The biggest mistake is overcooking the beef. Once the ground beef is cooked through, it only needs a few minutes with the taco seasoning and tomato paste to develop flavor. I also recommend tasting the beef mixture and Salsa Ranch before building the bowls to adjust the seasoning, spice level, or consistency as needed. Finally, storing the components separately helps prevent soggy toppings and keeps the bowls tasting fresh when enjoyed as leftovers.

Can I use Greek yogurt instead of sour cream for the salsa?

Plain Greek yogurt is an easy substitute for sour cream in the Salsa Ranch. It adds a similar creamy texture while adding protein. I recommend using plain, unsweetened Greek yogurt so the tangy flavor still complements the dressing.

How can I make beef taco bowls low-carb?

To keep these taco bowls lower in carbohydrates, I swap the rice for cauliflower rice or a bed of greens. I also add lower-carb toppings like lettuce, avocado, cheese, salsa, and the Salsa Ranch while skipping higher-carb additions like tortilla chips.

Easy Beef Taco Bowls With Salsa Ranch

Name: Beef Taco Bowls Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Gluten-free
Ingredients: 2 pounds lean ground beef; ¼ cup Homemade Taco Seasoning (or taco seasoning of choice); 3 tablespoons no-salt-added tomato paste; ⅔ cup water; ¼ teaspoon fine salt; ¼ teaspoon black pepper; ½ cup salsa of choice; ¼ cup sour cream; ¼ cup ranch of choice (homemade or bottled); Preferred base (cooked rice, cauliflower rice, or mixed greens); Shredded lettuce; Tortilla chips; Diced tomatoes or halved grape tomatoes; Sliced black olives; Shredded cheddar or Monterey jack cheese, or crumbled cotija cheese; Diced or quick-pickled red onions,; Diced avocado or guacamole; Fresh, chopped cilantro; Thin-sliced jalapeño; Lime wedges

Servings: Serves 8

Scale

Ingredients

For the Taco Meat:

2 pounds lean ground beef
¼ cup Homemade Taco Seasoning (or taco seasoning of choice)
3 tablespoons no-salt-added tomato paste
⅔ cup water
¼ teaspoon fine salt
¼ teaspoon black pepper

For the Salsa Ranch:

½ cup salsa of choice
¼ cup sour cream
¼ cup ranch of choice (homemade or bottled)

For Serving (Optional):

Preferred base (cooked rice, cauliflower rice, or mixed greens)

Shredded lettuce
Tortilla chips
Diced tomatoes or halved grape tomatoes
Sliced black olives
Shredded cheddar or Monterey jack cheese, or crumbled cotija cheese
Diced or quick-pickled red onions,
Diced avocado or guacamole
Fresh, chopped cilantro
Thin-sliced jalapeño
Lime wedges

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Instructions

Place a large skillet over medium-high heat. Once hot, add the ground beef. Break up the meat using a large wooden spoon or a spatula.
Cook for 7-9 minutes or until beef is cooked through and no longer pink, stirring occasionally. Drain, if needed.
Return the skillet with beef to the stove and reduce the heat to medium.
Add the taco seasoning, tomato paste, and water. Stir until sauce and seasonings are well combined with the beef.
Cook, stirring occasionally, for another 2-3 minutes or until hot. Season with salt and pepper to taste.
Prepare the Salsa Ranch: In a small bowl, stir together the salsa, sour cream, and ranch dressing. Stir until smooth and well combined.
Assemble the bowls with optional serving suggestions.

Notes

The base and toppings suggestions above aren’t an exhaustive list. For a lower-carb option, cauliflower rice or greens are great choices, but any grain would be delicious as a base. I often choose toppings based on what’s already in my kitchen.

The flavor of the Salsa Ranch will vary depending on the salsa and ranch dressing used. Add more salsa for a brighter flavor, extra lime juice for acidity, or additional ranch for a creamier sauce.

Nutrition Information

Serving Size: 3 ounces cooked meat + 2 tablespoons Salsa Ranch (toppings not included)
Calories: 190
Fat: 7 g
(Sat Fat: 3 g)
Sodium: 528 mg
Carbohydrate: 3 g
(Fiber: 1 g
Sugar: 2 g)
Protein: 26 g
Cholesterol: 72 mg

Dietary

Egg-Free Gluten-free Grain-Free High Protein Nut-free

Recipe By: Jessica Beacom