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5

Taco Bowls

These easy taco bowls layer seasoned beef, warm rice, beans, and all your favorite toppings into one satisfying meal. They come together in about 25 minutes and make great meal prep for the week ahead.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Dinner, Lunch
Cuisine: American
Servings: 4 bowls
Author: Kristin Maxwell

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.
    Ground beef taco meat in a cast iron skillet.
  • 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.
    Black beans and corn in a large skillet.
  • 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.
    Taco bowl with rice, ground beef taco meat, beans, corn, cheese, tomatoes, sour cream and avocado.

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

Calories: 575kcal | Carbohydrates: 76g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 74mg | Sodium: 781mg | Potassium: 842mg | Fiber: 6g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 84mg | Iron: 5mg

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