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Taco Rice Bowl

Taco Rice Bowl: Delicious 35-Minute Meal

  • Author: Anna
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A flavorful and customizable taco rice bowl recipe that combines seasoned ground beef, rice, fresh vegetables, and your favorite toppings. This easy meal is perfect for weeknights.

Ingredients

Scale
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15 ounce) can diced tomatoes, undrained
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 (15 ounce) can corn, drained
  • 1 packet taco seasoning
  • 1 cup water
  • 1 tsp chili powder (optional)
  • 1/2 tsp cumin (optional)
  • Salt and pepper to taste
  • 2 cups cooked rice
  • 1 cup shredded lettuce
  • 1 cup shredded cheddar cheese
  • 1/2 cup sour cream or Greek yogurt
  • 1 avocado, diced
  • Your favorite salsa
  • Chopped cilantro (optional)
  • Lime wedges (optional)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add ground beef and cook until browned, about 5-7 minutes. Drain excess grease.
  2. Add chopped onion and cook until softened, about 3-5 minutes.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add diced tomatoes, black beans, corn, taco seasoning, water, chili powder (if using), and cumin (if using). Stir to combine.
  5. Bring to a simmer, reduce heat to low, cover, and simmer for 10-15 minutes until the sauce has thickened.
  6. Season with salt and pepper to taste.
  7. Scoop cooked rice into bowls.
  8. Top with the taco meat mixture.
  9. Add shredded lettuce, cheddar cheese, sour cream or Greek yogurt, and diced avocado.
  10. Top with salsa and cilantro (if using).
  11. Serve immediately with lime wedges (optional).

Notes

  • For a spicier bowl, add more chili powder or cayenne pepper.
  • Add vegetables like bell peppers, zucchini, or mushrooms to the taco meat.
  • Use pre-cooked or leftover rice to save time.
  • Substitute ground beef with vegetarian crumbles or lentils for a vegetarian option.
  • Get creative with toppings like pickled onions, jalapenos, or shredded cabbage.
  • Serve with a side salad or warm tortillas for a complete meal.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dinner
  • Method: Skillet
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550-650
  • Sugar: 5-8g
  • Sodium: 800-1200mg
  • Fat: 25-35g
  • Saturated Fat: 8-12g
  • Carbohydrates: 50-60g
  • Fiber: 8-12g
  • Protein: 25-35g

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Find it online: https://bestblan.com/taco-rice-bowl-recipe/