Easy Beef Taco Bowl with Salsa Ranch

Weeknight dinners hardly get any easier than this! With just 20 minutes you can put a meal on the table for a crowd or have enough for leftovers later in the week.

Prep: 10 minsCook: 10 minsTotal: 20 mins
Servings: Serves 8


For the Taco Meat

  • 2 pounds lean ground beef 
  • ¼ cup Homemade Taco Seasoning (or taco seasoning of choice), more to taste
  • 3 tablespoons no-salt-added tomato paste
  • ⅔ cup water
  • Fine salt and black pepper to taste

For the Salsa Ranch

  • ½ cup salsa of choice
  • ¼ cup sour cream
  • ¼ cup ranch of choice (Homemade or bottled for egg-free use this one)


Optional for serving:

Serve over cooked rice or cauliflower rice topped with your choice of:

  • 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 Homemade Guacamole
  • Salsa Ranch Dressing
  • Fresh, chopped cilantro, thin-sliced jalapeño, and/or lime wedges, etc.


  1. 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. 
  2. 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. 
  3. Prepare the Salsa Ranch: In a small bowl, stir together the salsa, sour cream, and ranch dressing. Stir until smooth and well combined. 
  4. Assemble the bowls with optional serving suggestions. 
  5. Leftovers may be stored in separate airtight containers in the refrigerator for up to 3 days.

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


© The Real Food Dietitians
Recipe By: Jessica Beacom

The BEST Slow Cooker Recipes for Fall

Delivered right to your inbox!