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Taco bowls are the build-your-own dinner my whole family gets excited about. You get seasoned taco meat, warm rice, beans, and all your favorite toppings layered into one satisfying bowl. Best of all, it comes together in about 25 minutes and makes easy meal prep for the week.
More easy Mexican dinners: Ground Turkey Burrito Bowls | Chicken Fajita Bowl | Ground Beef Tacos
Before You Get Started
A few simple things set you up for the best bowls. Here’s what matters most before you start cooking.
- Drain the beef, then simmer the seasoning. Draining keeps the bowl from getting greasy, and a splash of water helps the seasoning coat every bite.
- Start with a flavorful rice base. Cilantro lime or Mexican rice does a lot of the flavor work, so your bowl tastes like more than meat and beans.
- Prep your toppings before you cook. This is an assembly meal, so having everything chopped and ready means dinner comes together fast.
RECIPE WALK-THROUGH
How to Make Taco Bowls
See the recipe card below for full, detailed instructions
This is an easy enough meal for any weeknight, and the best part is that everyone gets to customize their own bowl. Here’s how it comes together.
Step 1: Cook the Taco Meat
Cook the ground beef in a large skillet over medium-high heat until browned and no longer pink, about 8 minutes. Drain off the grease, then stir in the taco seasoning and ⅓ cup water.
Let it simmer until the water evaporates so the flavor really clings to the meat, then stir in the garlic and season with salt and pepper.
Make Your Own: Homemade Taco Seasoning gives the best flavor and lets you control the salt.
Want a lighter option? Ground turkey or ground chicken works just as well here.
2. Cook the Rice
Prepare 4 cups of rice however you like it.
My favorite is Cilantro Lime Rice for its fresh, tangy flavor, but Authentic Mexican Rice, plain white, or brown rice all work beautifully.
Shortcut: For the fastest dinner, microwave rice packets are a great shortcut.
Step 3: Warm the Beans and Corn
Heat the beans and corn in a separate pan for a few minutes over medium heat, together or separate. Season with a pinch of salt and pepper if you like.
Pinto or black beans both work here. When I have time, my Slow Cooker Mexican Beans are worth the extra effort.
Step 4: Assemble the Bowls
Add a scoop of rice to the bottom of each shallow bowl, then top with taco meat, beans, and corn. From here, everyone builds their own.
Want to turn it into a salad? Swap the rice for chopped romaine and you have a taco salad, perfect for using up leftovers the next day.
Build Your Bowl
The toppings are the fun part, so set them all out and let everyone go to town. Start with the classics: shredded sharp cheddar, diced tomatoes, sour cream, and sliced avocado or a scoop of guacamole.
From there, add whatever you love:
- Fresh Salsa or Pico de Gallo for a bright, fresh kick
- Avocado Crema drizzled over the top for something creamy
- Shredded lettuce, fresh cilantro, and lime wedges
- Tortilla chips for a little crunch
- Make it a full fiesta: My Taco Night Ideas has everything from the mains to the margaritas.
What to Serve for Taco Night
Taco bowls are a full meal on their own, but they are even better as the centerpiece of a bigger taco night spread. A few easy apps and sides turn dinner into a party:
Storage Tips
Storage and Meal Prep
Taco bowls are made for meal prep, and you can easily get 4 to 6 meals out of one batch.
Store components separately. Keep the meat, rice, beans, and corn in their own airtight containers, and hold the fresh toppings aside so nothing gets soggy.
Refrigerate for up to 4 days. The taco meat keeps especially well. Add the cold toppings fresh when you’re ready to eat.
Reheat and assemble. Warm the meat and rice in the microwave for 30 to 60 seconds, then pile on your toppings and dig in.
Frequently Asked Questions
What can I use instead of rice?
Cauliflower rice or quinoa both make a great base, and chopped romaine turns your bowl into a taco salad. Any of them keep things a little lighter while still holding all your toppings.
Can I use rotisserie chicken or precooked meat?
Absolutely. Shredded rotisserie chicken or leftover taco meat makes this even faster. Just warm it with a little taco seasoning before adding it to your bowl.
How do I make taco bowls spicier or more kid-friendly?
Adjust the heat with your seasoning and toppings. Add jalapeños, hot sauce, or a spicy salsa for more kick, or keep the seasoning mild and set the spicy toppings on the side so everyone can build their own.
More Taco Night Favorites
- Ground Turkey Tacos
- Baked Chicken Tacos
- Chicken Street Tacos
- Authentic Tacos Al Pastor
- One Pan Mexican Fried Rice
- Ground Turkey Taco Salad
Taco Bowls
Ingredients
- 4 cups rice white, brown, Mexican, or cilantro lime rice
- 1 pound ground beef
- 2 garlic cloves minced
- 2 tablespoons taco seasoning
- ¼ teaspoon salt
- 15 ounce can corn
- 15 ounce can black beans or pinto beans drained and rinsed
Optional Toppings
- 2 avocados
- 8 ounces sharp cheddar cheese freshly grated
- 3 Roma tomatoes diced
- Sour cream, salsa, pico de gallo, guacamole, fresh cilantro, shredded lettuce, lime wedges, tortilla chips
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, about 8 minutes. Drain any grease and return to the heat.
- Stir in the taco seasoning and ⅓ cup water. Bring to a simmer and cook, stirring occasionally, until the water evaporates, 5 to 10 minutes. Stir in the garlic and cook 1 minute more. Season with salt and pepper.
- In a separate pan, warm the beans and corn over medium heat for a few minutes, separately or together. Season with a pinch of salt and pepper.
- Add 1 cup of rice to each shallow bowl. Top with taco meat, beans, corn, and any toppings you like. Garnish with fresh cilantro and a squeeze of lime.
Notes
- Meal prep: Divide the rice into containers and top with meat, corn, and beans. Store the toppings separately and refrigerate up to 4 days.
- Protein swaps: Ground turkey, ground chicken, or shredded rotisserie chicken all work in place of the beef.
- Make it vegetarian: Skip the meat and add extra beans for protein.
- Lighter option: Swap the rice for cauliflower rice, quinoa, or chopped romaine.
- Rice shortcut: Microwave rice packets make this even faster on busy nights.
- Yield: Makes 4 large bowls or 6 smaller servings.
- Nutrition: Nutritional information is approximate and does not include the optional toppings, which vary.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
