Lean Ground Beef Taco Bowls with Fresh Pico de Gallo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef Taco Bowls with Fresh Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Taco Bowls with Fresh Pico de Gallo

Enjoy a vibrant taco bowl featuring lean ground beef paired with zesty, freshly made pico de gallo atop a bed of crisp baby spinach, complemented by hearty black beans, creamy avocado, and a sprinkle of reduced-fat cheddar cheese. This dish bursts with textures and flavors, making every bite a delightful experience.

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NUTRITION

365kcal
Protein
33.4g
Fat
14.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (95% lean)

1/3 cup Black Beans, drained

1 medium Diced Tomato

1/4 cup Red Onion, finely chopped

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

1 cup Baby Spinach

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1/8 Avocado

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PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the lean ground beef. Cook until browned, breaking it apart with a spatula.

  • 2

    Drain any excess fat from the pan.

  • 3

    While the beef cooks, prepare the pico de gallo by combining the diced tomato, chopped red onion, fresh cilantro, and lime juice in a bowl. Stir gently and season with a pinch of salt to taste.

  • 4

    Warm the black beans in a small saucepan or in the microwave until heated through.

  • 5

    Assemble the taco bowl by layering a base of baby spinach, followed by the cooked ground beef, warmed black beans, and the fresh pico de gallo.

  • 6

    Top with shredded reduced-fat cheddar cheese and a few slices of avocado.

  • 7

    Serve immediately for a fresh, balanced meal.

Lean Ground Beef Taco Bowls with Fresh Pico de Gallo

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lean Ground Beef Taco Bowls with Fresh Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Lean Ground Beef Taco Bowls with Fresh Pico de Gallo

Enjoy a vibrant taco bowl featuring lean ground beef paired with zesty, freshly made pico de gallo atop a bed of crisp baby spinach, complemented by hearty black beans, creamy avocado, and a sprinkle of reduced-fat cheddar cheese. This dish bursts with textures and flavors, making every bite a delightful experience.

NUTRITION

365kcal
Protein
33.4g
Fat
14.7g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Ground Beef (95% lean)

1/3 cup Black Beans, drained

1 medium Diced Tomato

1/4 cup Red Onion, finely chopped

2 tbsp Fresh Cilantro

1 tbsp Lime Juice

1 cup Baby Spinach

1/4 cup Reduced-Fat Cheddar Cheese, shredded

1/8 Avocado

PREPARATION

  • 1

    Heat a non-stick skillet over medium heat and add the lean ground beef. Cook until browned, breaking it apart with a spatula.

  • 2

    Drain any excess fat from the pan.

  • 3

    While the beef cooks, prepare the pico de gallo by combining the diced tomato, chopped red onion, fresh cilantro, and lime juice in a bowl. Stir gently and season with a pinch of salt to taste.

  • 4

    Warm the black beans in a small saucepan or in the microwave until heated through.

  • 5

    Assemble the taco bowl by layering a base of baby spinach, followed by the cooked ground beef, warmed black beans, and the fresh pico de gallo.

  • 6

    Top with shredded reduced-fat cheddar cheese and a few slices of avocado.

  • 7

    Serve immediately for a fresh, balanced meal.