Description
Ground Beef Taco Rice Bowl ready in 30 minutes! Simple, tasty, and perfect for busy weeknights. A hearty and satisfying meal.
Ingredients
Scale
- 1 lb ground beef
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 packet taco seasoning mix
- 1/2 cup tomato sauce or salsa
- 3 cups cooked white or brown rice
- 1 cup corn kernels
- 1 cup black beans, rinsed and drained
- 1 cup shredded cheddar or Mexican blend cheese
- 1 cup cherry tomatoes, halved
- 1 avocado, sliced
- 1/4 cup fresh cilantro, chopped
- Lime wedges, for serving
- Salt and pepper, to taste
Instructions
- Cook the rice: Begin by cooking your rice according to package directions. Once done, fluff it gently with a fork and keep it warm.
- Sauté the aromatics: In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and cook for 3–4 minutes until translucent and fragrant. Stir in the minced garlic and cook for another 30 seconds.
- Brown the beef: Add the ground beef to the skillet and use a spatula to break it apart into small crumbles. Cook for 5–7 minutes, or until the beef is fully browned and no longer pink.
- Season and simmer: Sprinkle the taco seasoning evenly over the cooked beef. Stir to coat every piece, then pour in the tomato sauce or salsa. Allow the mixture to simmer gently for about 5 minutes, stirring occasionally, until it thickens slightly.
- Prepare toppings: While the beef simmers, prepare your toppings. Warm the corn and black beans in a small pan or microwave-safe bowl. Slice the avocado, halve the cherry tomatoes, and chop the cilantro.
- Assemble the bowls: To build your taco rice bowl, start with a generous scoop of warm rice as the base. Spoon the seasoned beef mixture over the rice. Top with corn, black beans, cherry tomatoes, avocado slices, and cheese. Add a sprinkle of fresh cilantro for color.
- Finish and serve: Squeeze a wedge of lime over the top just before serving. Serve immediately while everything is still warm and the cheese begins to melt into the rice and beef.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can freeze the taco beef and rice separately for up to 2-3 months. Reheat in the microwave for 2-3 minutes.
- Prep Time: PT15M
- Cook Time: PT25M
- Category: Main Course
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 500 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 8 g
- Protein: 30 g
- Cholesterol: 80 mg
Keywords: taco bowl, ground beef, quick dinner, rice bowl, weeknight meal