Description
This Taco Bowl recipe is a vibrant, flavorful, and customizable meal that’s perfect for lunch or dinner! Made with seasoned taco meat, fresh vegetables, and your favorite toppings, it delivers all the deliciousness of a taco in a bowl—no tortilla required. It’s easy to make, meal-prep friendly, and a healthier alternative to traditional tacos!
Ingredients
Scale
For the Taco Meat:
- 1 lb (450g) ground beef (or turkey/chicken)
- 1 tbsp olive oil
- 1 packet (1 oz) taco seasoning (or homemade)
- 1/4 cup (60ml) water
For the Bowl Base:
- 4 cups (100g) cooked rice (white, brown, or cauliflower rice)
- 2 cups (50g) shredded lettuce
Toppings (Customize to Your Taste):
- 1 cup (150g) cherry tomatoes, halved
- 1/2 cup (50g) canned corn, drained
- 1/2 cup (50g) black beans, rinsed and drained
- 1/2 cup (50g) shredded cheddar or Mexican blend cheese
- 1 avocado, sliced or diced
- 1/4 cup (30g) sliced black olives
- 1/4 cup (30g) diced red onion
- Fresh cilantro for garnish
For the Dressing (Optional):
- 1/4 cup (60ml) sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tsp taco seasoning
Optional Add-Ons:
- Salsa or pico de gallo
- Guacamole
- Hot sauce
- Tortilla chips for crunch
Instructions
Cook the Taco Meat:
- Heat olive oil in a skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked, about 5-7 minutes.
- Drain any excess fat, then add the taco seasoning and water. Stir and simmer for 2-3 minutes until the mixture thickens. Remove from heat.
Prepare the Dressing (Optional):
- In a small bowl, whisk together sour cream (or Greek yogurt), lime juice, and taco seasoning. Set aside.
Assemble the Bowls:
- Divide the cooked rice and shredded lettuce among 4 bowls as the base.
- Top each bowl with equal portions of the cooked taco meat.
Add Toppings:
- Layer on the toppings, including cherry tomatoes, corn, black beans, cheese, avocado, olives, and red onion.
Serve:
- Drizzle with the optional dressing or add salsa, guacamole, or hot sauce as desired. Garnish with fresh cilantro and serve immediately.
Notes
- Swap out the rice for quinoa or cauliflower rice for a lower-carb option.
- For a vegetarian version, replace the taco meat with sautéed vegetables or a plant-based protein like crumbled tofu or black beans.
- Leftovers can be stored in the refrigerator for up to 3 days. Keep the rice, taco meat, and toppings separate for easier reheating.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Bowl Recipes
- Method: Sautéing and Assembly
- Cuisine: Mexican-inspired
Nutrition
- Calories: 450
- Fat: 25
- Carbohydrates: 35
- Protein: 25