Skinny Taco Salad Bowl

Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Author Souper Chef Deb


  • 1 lb ground turkey or ground chicken
  • 3 tablespoons taco seasoning mix
  • 1/2 cup water
  • 1 15oz can black beans rinsed and drained
  • 1 cup cherry tomatoes, sliced in half
  • 2 ears corn (substitute one cup frozen corn, thawed) kernels removed
  • 1/2 cup red onion, diced
  • 2 heads romaine lettuce, chopped
  • 1 8 oz container plain Greek yogurt
  • 1 cup salsa your favorite
  • crunchy tortilla strips


  • In a large skillet over medium heat brown the ground turkey or chicken, drain. Add 1/2 cup water and the taco seasoning. Increase the heat until it's bubbly. Stir well to incorporate the seasoning. Remove from heat.
  • While the meat is cooking, chop the lettuce and divide between four bowls.
  • Slice the tomatoes in half, dice the onions, rinse the black beans really well and allow them to drain. Remove the kernels from the corn. Add these ingredients to each salad bowl equally, topping with the taco meat.
  • Mix the yogurt and salsa together. Top each salad with a healthy dollop of dressing and salsa.