Beef Taco Bowls are a quick and healthy, low carb, gluten free dinner recipe. Just 20 minutes from fridge to table!
My husband 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 low carb Beef Taco Bowls which are crushing it in the healthy AND delicious department!
Low Carb Beef Taco Bowls
Beef Taco Bowls are lean ground beef sauted 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?
Since it’s just lightly sauted, the 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 such an 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. If you’ve got my Large Batch Homemade Taco Seasoning on hand, use 2-3 Tablespoons plus a splash of stock or water.
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 jut got to have a shell or tortilla, no problem. Use the veggie-packed mixture as upgraded taco meat instead.
However you serve it – enjoy!
More Easy Tex-Mex Recipes
- Gluten Free Enchilada Sauce
- Mini Taco Meatloaf
- Spicy Shrimp Soup
- Homemade Crunchy Taco Hamburger Helper
- Crock Pot Salsa Chicken
- Large Batch Homemade Taco Seasoning
- Homemade Burrito Bowls
Equipment
Ingredients
- 1 lb lean ground beef
- 1 shallot or 1/2 small onion, chopped
- salt and pepper
- 12 oz coleslaw mix
- 1 recipe homemade taco seasoning, see notes
- 1/4 cup chicken broth, or beef broth, or water
- Toppings: guacamole, salsa, green onions, shredded cheese, tortilla chips, sour cream
Directions
- Brown ground beef with shallot or onion plus 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.
Notes
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Love this recipe but what about the “substitute taco shells” What are those
round, brown things you are using instead?
Those are chips called “Beanitos”. I love them! http://www.beanitos.com/
I still don’t understand what the round, dark-brown “tacos” are?
Hey Vicky! Those are just tortilla chips I served with my bowl!
Just made this tonight. The homemade taco seasoning is what really takes this from ordinary to delicious! Will make it again. Thank you for the great dinner idea!
I’ve tried coconut aminos and didn’t like it, but I find Bragg’s liquid aminos to taste very similar to regular old soy sauce, nice and salty. And gluten-free! :)
I’ve tried coconut aminos and didn’t like it, but I find Bragg’s liquid aminos to taste very similar to regular old soy sauce, nice and salty. :)
Just had to drop a note and let you know that I made this recipe this weekend, and I love it. Everyone loved it. So easy and tasty, and really quite healthy! I just love the idea of adding slaw and never would have thought of that on my own. I am enjoying/mourning eating the last of the leftovers for lunch right now.
I made this as a last minute dinner tonight because it happened to be in my email yesterday and soundeducation pretty good. I have to say that it was not only ready in a few minutes, it was SO good I had another bowl. I served with Santa February beans and rice mix I found at the grocery and some guacamole. Perfect meal to meet the end of a hectic day.
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!
I will take like 8 bowls of that please?! aha Yummy in my tummy I have to try making this
http://xoxobella.com
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/
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/
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!
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!
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!)
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/
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!
So glad to hear, Lindsey!! Hope hubby liked it too! :)