Description
A bold and satisfying taco rice bowl layered with seasoned taco meat, fluffy rice, fresh vegetables, and creamy toppings for a quick and customizable meal packed with flavor.
Ingredients
- 1 pound ground beef or ground turkey
- 1 tablespoon olive oil (if needed)
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 2/3 cup water
- 2 cups cooked white or brown rice
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels
- 1 cup cherry tomatoes, halved
- 1 cup shredded lettuce
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup sour cream or Greek yogurt
- 1 avocado, sliced
- Salsa, to taste
- Fresh cilantro, chopped (optional)
- Salt and pepper, to taste
Instructions
- Heat a skillet over medium heat. Add olive oil if using lean meat.
- Cook the ground beef or turkey until browned and fully cooked, breaking it apart as it cooks. Drain excess grease if necessary.
- Stir in taco seasoning and water. Simmer for 3–5 minutes until thickened.
- Prepare the rice according to package instructions if not already cooked. Warm black beans and corn if desired.
- Divide the cooked rice evenly among four bowls.
- Top each bowl with seasoned taco meat, black beans, corn, cherry tomatoes, shredded lettuce, cheese, and avocado slices.
- Add salsa and a dollop of sour cream or Greek yogurt.
- Garnish with fresh cilantro, season with salt and pepper if needed, and serve immediately.
Notes
- Swap ground beef for shredded chicken or seasoned tofu for variation.
- Add jalapeños or hot sauce for extra heat.
- Use cauliflower rice or extra lettuce for a lower-carb option.
- Store components separately in airtight containers for up to 4 days.
- Freeze cooked taco meat for up to 2 months and thaw overnight before reheating.
Nutrition
- Serving Size: 1 bowl (1/4 recipe)
- Calories: 620
- Sugar: 5g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 8g
- Protein: 35g
- Cholesterol: 95mg
