Taco Bowl Recipe
Mexican · Main course · 35 min total
A vibrant and customizable taco bowl featuring seasoned ground beef, cilantro lime rice, black beans, corn, and fresh toppings. Perfect for a quick weeknight dinner.
15
min prep
min prep
20
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 lb ground beef
- 1 packet taco seasoning (or 2 tbsp homemade)
- 1 cup long-grain white rice
- 2 cups water
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup frozen corn kernels, thawed
- 1 cup cherry tomatoes, halved
- 1 avocado, diced
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- Salt to taste
Instructions
- Cook rice according to package directions using 2 cups water. Fluff with fork, then stir in lime juice and cilantro. Set aside.
- In a large skillet over medium-high heat, cook ground beef until browned, breaking it up. Drain excess fat.
- Add taco seasoning and 1/4 cup water to the beef. Simmer until sauce thickens, about 3 minutes.
- Warm black beans and corn separately in microwave or small pan.
- Assemble bowls: divide cilantro lime rice among 4 bowls. Top with seasoned beef, black beans, corn, tomatoes, avocado, sour cream, and cheese.
- Serve immediately with lime wedges if desired.
Tips
- For a lighter version, use ground turkey or chicken.
- Store leftovers in separate containers and assemble when ready to eat.
- Add hot sauce or salsa for extra heat.
AI estimate may be inaccurate · Terms