As I mentioned last week, Ben and I have been looking for ways to healthify our daily lives and one of the easiest ways to do that is to sneak more vegetables into our meals (shocker!) We’re not talking about serving dinner with a sidecar of steamed broccoli or plain mashed potatoes through — BORING!
There are definitely more exciting ways to go about it, like these low carb Beef Taco Bowls which are killing it in the healthy AND delicious department!
Bonus: the recipe goes from fridge to table in the time it takes Lincoln to “water paint” one side of a wooden cutting board, ie about 20 minutes.
Hallelujah!
What’s Inside
Beef Taco Bowls are lean ground beef sauteed with bagged coleslaw mix (hello vitamins, minerals, and antioxidants!) and my easy homemade taco seasoning, plus a splash of stock or water. Pile into bowls then top with a mountain of guacamole, a few tortilla chips for scooping if you’re not watching carbs too closely, plus a spoonful of salsa.
Healthy, easy, fast, flavorful – what more could you ask for?
Ok, ok, maybe you’re wondering what the coleslaw tastes like sauteed with ground beef. Awesome, in fact! Since it’s just lightly sauteed, then coleslaw keeps a nice deep crunch which mimics a taco shell — though you’ll never miss it. The flavor is also very mild so the savory taco seasoning blend is what really shines.
Ready to eat?!
How to Make This Recipe
Start by browning lean ground beef in a large skillet over medium-high heat with chopped shallot or onion, seasoning lightly with salt and pepper.
Drain the beef if there’s a ton of extra fat (a little left is good) then add bagged coleslaw mix. Again, this is a totally easy and inexpensive way to add LOADS of health benefits to your meal!
Season again with a little salt, which will help the coleslaw soften, then saute until crisp-tender, 3-4 minutes.
Last step is to add homemade taco seasoning plus a splash of chicken stock or water then stir to combine.
Scoop the mixture into bowls, top with your favorites, then dig in. Tweak your traditional taco night and serve these healthy, tasty, low carb bowls instead. And if you’ve got to have a shell or tortilla – no problem! Use the veggie-full mixture as upgraded taco meat instead. However you serve it – I hope you enjoy!
Similar Recipes
- Mini Taco Meatloaf
- Low Carb Greek Chicken Bowls
- Low Carb Cauliflower Fried Rice
- Large Batch Homemade Taco Seasoning
- Homemade Burrito Bowls
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Beef Taco Bowls
Description
Beef Taco Bowls are a quick and healthy low carb, gluten free dinner recipe. Just 20 minutes from fridge to table!
Ingredients
- 1lb lean ground beef
- 1 shallot or 1/2 small onion, chopped
- salt and pepper
- 12oz coleslaw mix
- 1 recipe homemade taco seasoning (see notes for recipe)
- 1/4 cup chicken/beef broth or water
- Toppings/add-ins: guacamole, salsa, green onions, shredded cheese, tortilla chips, sour cream
Directions
- Brown ground beef with shallot or onion, and a dash of salt and pepper, in a large skillet over medium-high heat. Drain extra fat if necessary then return to the skillet. Add coleslaw mix, season lightly with salt and pepper, then saute until cabbage is tender, 3-4 minutes. Add taco seasoning and broth or water then mix to combine. Serve with toppings and add-ins.
Notes
- Click here for my homemade taco seasoning recipe >
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Random Stuff & Next Week's Meal Plan – The Cookie ChRUNicles 12.11.2015
[…] – Beef Taco Bowls (looks really easy! I will make a vegetarian version for […]
Sara B 12.10.2015
Its crazy that you posted this because Monday night I made tacos and I had mine on a bed of coleslaw. I did not saute mine but will definitely give that a try next time!
Bella B 12.09.2015
I will take like 8 bowls of that please?! aha Yummy in my tummy I have to try making this
http://xoxobella.com
Laura 12.09.2015
So smart to add coleslaw mix to taco meat! My 4yo DEMANDS that we have taco Tuesday every week so this is a great way to get in additional veggies. Thanks for the healthier meal ideas of late, but wondering if you are going to post any Christmas baking recipes? So far, I’ve had way more gluten-free cookie fails than successes. Although, this one was a hit. https://www.pinterest.com/pin/117515871505136236/
Kristin 12.10.2015
Hi Laura! YES – let me know what he thinks/if he notices. I also love his dedication to Taco Tuesday. ;) Unfortunately I won’t be posting any GF baked goodies this year. I’m not eating any sugar right now for health reasons, but hopefully next year, or even for Valentine’s Day, I might have some ideas for you! Have you checked out Gluten-Free on a Shoestring? She’s got a ton of GF cookie recipes! http://glutenfreeonashoestring.com/category/gluten-free-cookies-recipes/
Aggie @ Aggie's Kitchen 12.09.2015
These look really good Kristin, my kind of meal. I love the slaw mix you added it to bulk it up. I’ve been using the coconut aminos teriyaki sauce (pretty good!) and the “soy” sauce (not my favorite). I am mostly using up the bottle of the “soy” sauce as a filler ingredient like in a crockpot barbecue short ribs I made last night. It worked, but on it’s own I’m not loving it. Try the teriyaki sauce though!
Kristin 12.10.2015
Thanks for the recommendation, Aggie! I can see it working perfectly in the Teriyaki sauce since it’s so sweet. I’ll give it a try!
Emily 12.09.2015
INTERESTING!!!! I dislike most traditional taco “salads” because I’m not into romaine or iceberg lettuce – but I will do cruciferous veggies like these, esp if shredded. Definitely going to give this a whirl!!! The best way to get veggies is to mix it into stuff (hello, stir fries!)
Kristin 12.10.2015
Yes – agreed! I also use coleslaw mix in my Mongolian Beef Noodle Bowl stir fry recipe! iowagirleats.com/2015/09/23/mongolian-beef-noodle-bowls/
Lindsey F. 12.09.2015
um Yum! I saw this today and went to the store on the way home! So easy and SO SO tasty, I never thought to put coleslaw in this, genius!
Kristin 12.10.2015
So glad to hear, Lindsey!! Hope hubby liked it too! :)
Eve P 12.09.2015
Thanks for this. We just picked up our yearly 1/4 of a cow from the locker. I think my house full of boys will approve of this! Plus I get to sneak in some different veggies they might wrinkle their nose at.
Ginny 12.09.2015
This recipe is the exact reason why I love you like I do. Perfection!
Kristin 12.10.2015
Ahh, right back at you, Ginny!
Jennie 12.09.2015
I absolutely love coconut aminos! They’ll never replace that deep umami flavor you get with soy sauce, but they are so helpful if you can’t have soy (me + soy = mood swings!). In fact, I mainly use them in your own teriyaki sauce recipe :) It allows me to go to one of the only safe restaurants in town and order chicken fried rice sans soy sauce. Instead of eating a sad bowl of plain rice and veggies, I get to feel normal. I’ll also take the same sauce and add it to pulled pork, pineapple, and red peppers for a Hawaiian flare. What have you been trying them in?
Kristin 12.09.2015
I love that it lends a sweetness that’s perfect for Asian dishes, like you described – PERFECT for Teriyaki – I just miss the SALT! I’m such a salty foods kind of gal! The flavor also reminds me of a vegan restaurant Ben and I went to last year. The food was really good but there was a certain “funk” about it that we also got from the coconut aminos. Not bad, just…different! I think it might be a flavor that just takes some getting used to. I’m glad it helps you feel “normal” – I 100% know what you mean!! :)
Lisa H. 12.09.2015
Holy cow, your photos are incredible! Well done. This recipe is right up my alley. Nom nom.
Denise 12.09.2015
You seriously crack me up! Did you season the meat?!! AAAARGH!!!! Funny story, must share. Years ago I was at my parents’ house and my mom had made spaghetti for dinner. We all sat down and my dad said, “Karen, did you rinse the noodles?” She replied with this question, “Did you want them rinsed?” He said, “Yes.” And she replied, “Yes, I rinsed them.” I found this to be such a useful marriage tool! They made it almost 54 years together, she passed this May. Those moments are priceless! Great recipe, AS USUAL! :)
Kristin 12.09.2015
I am laaaaaaaughing, laughing, laughing away at this story!! I can totally see this playing out between my parents – my Dad likes his noodles rinsed too. ;) So, so funny. I’m sorry to hear about your Mom, it’s great to be able to look back on the good times though!
Brooke 12.09.2015
This recipe is right up my alley! I just had a question about leftovers, how does the slaw mix reheat?
Kristin 12.09.2015
Perfectly! This is a great recipe to reheat.
Catherine Cormier 12.09.2015
I love using broccoli slow to sneak in more veggies so this recipe is one I’ll be trying. With broccoli slaw, I like to saute it until it’s slightly wilted and then add homemade spaghetti sauce on top … all the taste without the pasta.
PS – Glad that my husband isn’t the only one that asks “did you season this?” every time I cook ground beef!!
Beth 12.09.2015
YUM!! I’m so making these this weekend!!
Amy 12.09.2015
Now this is a meal that everyone loves.
Robyn 12.09.2015
Whenever I make your Thai Peanut Quinoa Bowls, I buy a bag of coleslaw mix, use half, and the rest ends up going to waste. Now I know what to do with the rest of it!
Kristin 12.09.2015
You could try my Mongolian Beef Noodle Bowls too – they use about 1/2 bag! https://iowagirleats.com/2015/09/23/mongolian-beef-noodle-bowls/#recipe-card
Melanie 12.09.2015
Looks yummy and I can’t wait to see the egg roll in a bowl recipe!
M 12.09.2015
Keep the eat-more-veggies inspiration coming! In fact I’m looking through your salad recipes for combinations and dressings. I always add a bag of frozen corn and a can of black beans to my taco meat, sometimes lentils too, and I don’t think my kids even realize they are getting extra veggies. The other great thing about this meal is that everyone can eat it how they prefer – some as nachos, some in a soft shell, some as a bowl, and customize the toppings.
I also make an eggroll in a bowl recipe that we like – but I use ls soy sauce, as we have no need to be gluten free or soy free. I’m curious, are there other reasons I should be avoiding soy sauce?
Kristin 12.09.2015
Nope! I just can’t use soy sauce because it’s made with wheat is all! :)
Amanda F 12.09.2015
i have used the coconut aminos in several recipes, they work pretty well, I think the main thing I’ve had to adjust for is they are significantly less salty than regular soy sauce or even the low sodium soy sauce. I end up using a “saltier” version of something else in the recipe to balance things out. Love getting your recipes!