Taco Bowl

5 from 7 votes

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.

Prep Time15

Cook Time10

Total Time25

Course: Dinner, Lunch

Cuisine: Mexican

Keyword: taco bowl

Servings: servings

Author: Chelsea Lords

Cost: $14.18

Equipment

Large pan

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

1 pound extra-lean ground beef 85/15 or higher
1 tablespoon chili powder
1 teaspoon paprika
1 teaspoon cumin
1/4 teaspoon ground cayenne pepper
1/2 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup mild picante sauce found next to salsas in the grocery store

Toppings

1 (15-ounce) can black beans drained and rinsed
1 (15-ounce) can fire-roasted corn rinsed
Toppings as desired see note 1

US - Metric

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.

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