Taco Bowl
A Taco Bowl is a healthy, filling, dinner option that can easily be customized. Or use this recipe to meal prep lunches for the week.
Servings: 4 bowls
Ingredients
- 4 cups rice white or brown, Mexican rice, cilantro rice, etc
- 1 pound ground beef
- 2 garlic cloves minced
- 2 tablespoons taco seasoning
- ¼ teaspoon salt
- 15 ounce can corn
- 15 ounce can black beans or pinto beans drained and rinsed
Optional Toppings
- 2 avocados
- 8 ounces sharp cheddar cheese freshly grated
- 3 Roma tomatoes diced
- Toppings: Sour cream, salsa, pico de gallo, guacamole, fresh cilantro, shredded lettuce, lime wedges, tortilla chips
Instructions
- Heat a large skillet over medium-high heat. Add the ground beef and cook until browned and no longer pink, about 8 minutes. Drain any grease from the pan and return to the heat.
- Stir in 2 tablespoons of taco seasoning and ⅓ cup water. Bring to a simmer and cook, stirring occasionally, until water is evaporated; 5-10 minutes. Stir in garlic and cook for another minute. Season with salt and pepper as desired.
- Warm the beans and corn - Use a separate skillet or pan to heat the beans and corn for a few minutes over medium heat, separately or mixed together. Season with a pinch of salt and pepper if desired.
- Place 1 cup of rice into shallow serving bowls. Top with taco meat, beans, corn, and any other toppings you like. Garnish with fresh cilantro.
Notes
Nutritional information is approximate and given only as a guide. It does not include the optional toppings as they will vary.
This recipe will give you 4 large bowls, or 6 smaller servings.
To meal prep, divide rice into containers and top with meat, corn and black beans. Store additional toppings separately.
Nutrition
Calories: 620kcal | Carbohydrates: 76g | Protein: 33g | Fat: 20g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 781mg | Potassium: 813mg | Fiber: 6g | Sugar: 1g | Vitamin A: 117IU | Vitamin C: 4mg | Calcium: 88mg | Iron: 5mg
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