An easy-to-make Taco Bowl recipe! This meal is filling, packed with good ingredients, and is a great make-ahead weekly meal prep option.
Taco Bowl
These Taco Bowls have everything you love about (easy) tacos—just in bowl form! Last year, I shared my meal prep chicken burrito bowls, and so many of you asked for similar recipes.
This recipe is super versatile: serve it as a hot dinner, use it for weekly meal prep, or follow the instructions below to turn it (or leftovers) into a simple taco salad. You can make the taco salad fresh, and I’ve also included tips for prepping it ahead. Enjoy!
How To Make Taco Bowls:
- Cilantro-lime rice: Plain rice works, but cilantro-lime rice adds a ton of flavor! Just mix in lime juice, zest, and chopped cilantro after cooking.
- Ground beef: Cook and break up the beef with taco seasoning (SO good!) and a little picante sauce for extra flavor.
- Beans/corn: Drain and rinse black beans and roasted corn. For meal prep, add them as is. For hot bowls, heat them in a pan or mix them with the beef.
What To Put In A Taco Bowl:
Once you’ve got the base (rice, beef, beans/corn), it’s all about toppings! Anything you love in a taco works here.
- Cheddar cheese: Freshly grated sharp Cheddar is my go-to.
- Sour cream: Fat-free or low-fat work great! Mix with lime juice and Sriracha for a quick taco cream sauce.
- Fresh lime: A few squeezes add tons of flavor.
- Avocado: Not great for meal prep, but adds creamy texture to fresh bowls.
- Pico de gallo: Or just chopped tomatoes! My shortcut pico: tomatoes, jalapeño, red onion, and lime juice.
How To Meal Prep This Recipe:
This makes five regular or four big meals.
- Add cooled rice, slightly cooled beef, beans, and corn to meal containers.
- Keep toppings in small containers or bags. If they fit, store them with the meal; otherwise, keep them in the fridge.
- Seal everything tightly and enjoy when ready.
Quick Tip
People often ask if these bowls should be eaten cold or warm—definitely warm them up unless you’re making a taco salad (more on that below)!
Transform This Taco Bowl Into A Taco Salad:
- To serve fresh: Skip the rice and serve slightly cooled meat, corn, and beans over chopped romaine. Drizzle with this Cafe Rio Dressing.
- To turn leftovers into a salad: Have a taco bowl one night and a salad the next! Just put leftovers over chopped romaine and add dressing.
- For meal prep: Skip the rice and follow the meal prep steps.
Storage
Store leftovers in airtight containers in the fridge for up to 4-5 days. Keep toppings separate for the best texture. Reheat the beef, rice, beans, and corn before serving.
More Taco Favorites:
- Chicken Tacos Reader favorite with hints of Mexican Street Corn!
- Shrimp Tacos with cilantro-lime slaw
- Sweet Potato Taco Bowls perfect meatless meal
- Vegetarian Tacos (so good, you won’t miss the meat!)
- Grilled Chicken Taco Bowls with the best Avocado Salsa
Taco Bowl
This easy-to-make Taco Bowl is a go-to for busy weeknights or meal prep! Packed with seasoned ground beef , black beans, rice, and fresh veggies—it’s a filling, flavor-packed meal you’ll love.
Equipment
Ingredients
Cilantro Lime Rice
- 1 cup rice
- 2 cups chicken broth or stock or water, for cooking the rice
- 1 tablespoon butter
- 1 large lime
- 1/3 cup finely chopped cilantro
Taco Meat
Toppings
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can fire-roasted corn rinsed
- Toppings as desired see note 1
Instructions
Cilantro-Lime Rice
- Bring 2 cups chicken stock to a boil over medium-high heat. Stir in the butter and rice and return to a boil. Reduce heat to low, cover, and simmer until rice is cooked through and tender. Stir in 1 teaspoon zest, 2 tablespoons lime juice, cilantro, and salt/pepper to taste.
Taco Meat
- Heat a large pan and add ground beef. Cook and crumble until browned through (draining off and discarding any grease). Stir in seasonings: chili powder, paprika, cumin, cayenne pepper, oregano, salt, and pepper. Heat until fragrant. Mix in picante sauce; stir and cook until warmed through.
Assembly/Meal Prep
- To serve as a meal: Layer rice, taco meat, beans, and corn (warm beans and corn by tossing with hot rice or hot taco meat) and your favorite toppings, such as grated Cheddar cheese, a spoonful of sour cream, fresh lime, fresh cilantro, fresh diced/sliced avocado, and fresh tomatoes or easy pico de gallo (see note 2) in individual serves.To see how to repurpose meat, beans, and corn into an amazing taco salad, see the last paragraph of the blog post.
- Meal Prep: Add cooked and cooled rice, cooked and slightly cooled beef, beans, and corn to your meal prep container. Separate toppings into individual containers or plastic bags. Cover/seal everything tightly and refrigerate for up to 4–5 days. Warm rice, beef, corn, and bean mixture in a microwave or pan and add prepared toppings.
Recipe Notes
Note 1: Try some of these optional toppings: Sharp Cheddar cheese (grated), sour cream (fat-free or low-fat is great!), fresh cilantro, fresh lime juice, fresh avocado, fresh tomatoes, or quick pico de gallo (see note 2 for recipe).
Note 2: To make a quick pico de gallo:
Combine 1 cup chopped tomatoes, 2 tablespoons diced red onion, 1 tablespoon diced jalapeño, 2 tablespoons fresh lime juice, and 1/4 cup coarsely chopped cilantro. Season with salt and pepper.
Storage: Store the seasoned ground beef, black beans, and rice in separate airtight containers in the fridge for up to 4 days. Keep toppings separate. This taco bowl is perfect for meal prep—just reheat and assemble when ready to eat!
Nutrition
Serving: 1serving | Calories: 513kcal | Carbohydrates: 66g | Protein: 40g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 590mg | Potassium: 994mg | Fiber: 11g | Sugar: 1g | Vitamin A: 829IU | Vitamin C: 14mg | Calcium: 127mg | Iron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.
nice work i appreciate you
Thank you!
Excellent. I cheated a little using the style of black beans and canned corn I had on hand and I used a boxed mexican style rice
Sometimes we all need shortcuts to get dinner on the table! So glad you enjoyed! Thanks so much Sue! 🙂
great work I like it
So happy to hear this! Thanks so much! 🙂
This was delicious!! Even my 2yr old loved
it! The only thing different I did, was add
garlic and onion powder to the rice.
Thank you for the delicious recipe! 🙂
So happy to hear this! Thanks Kat! 🙂
Made this yesterday. It was delicous. The dressing is very good. Definately a keeper.
I am so happy to hear you loved these Taco Bowls! Thanks Brenda! 🙂
Made and separated into 5 containers for my lunches this week. So so good! I can’t wait for lunch tomorrow! Also this was really easy to make!
I’m thrilled to hear this! Thanks Jill! 🙂
I’m about to make this! 🙂
Hope you love it!
I suck at meal prepping, but this turned out great. Thank you Chelsea!
You’re so welcome! Thanks for the comment 🙂
Very Good. Family loved it!
Yay! So happy to hear! Thanks!
Made this for dinner tonight- the rice came out wonderfully!!! Definitely a repeat!!!!
Yay! So happy to hear that! Thanks Nandy!