Description
Taco Tuesday just got upgraded! These taco bowls pack all the flavor of your favorite tacos with none of the mess. Load them up with your favorite toppings for a dinner win everyone will devour.
Ingredients
Scale
- 1 lb (454g) lean ground beef
- 1 tablespoon olive oil
- 1 small onion, finely diced (about 1 cup)
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1/4 cup (60ml) water
- Salt and pepper to taste
- 2 cups (370g) cooked rice (white, brown, or cauliflower rice)
- 1 can (15oz/425g) black beans, drained and rinsed
- 2 cups (180g) shredded lettuce
- 1 cup (150g) cherry tomatoes, halved
- 1 cup (130g) corn kernels
- 1 large avocado, diced
- 1/2 cup (50g) shredded cheddar cheese
- 1/4 cup (60g) sour cream
- 1/4 cup (10g) fresh cilantro, chopped
- 1 lime, cut into wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat. Add diced onion and cook for 3-4 minutes until softened.
- Add minced garlic and cook for 30 seconds until fragrant.
- Add ground beef to the skillet, breaking it up with a wooden spoon. Cook for 5-7 minutes until browned. Drain excess fat if necessary.
- Sprinkle taco seasoning over the beef and stir to coat. Let spices toast for 30 seconds.
- Pour in water, stir well, and reduce heat to medium-low. Simmer for 3-5 minutes until liquid reduces and meat is coated in sauce.
- While the beef cooks, prepare all fresh components (chop lettuce, halve tomatoes, dice avocado).
- To assemble bowls, start with a base of rice (about 1/2 cup per bowl).
- Add a portion of black beans and seasoned beef over part of the rice.
- Arrange lettuce, tomatoes, corn, and avocado in sections around the bowl.
- Top with shredded cheese, a dollop of sour cream, and fresh cilantro.
- Serve with lime wedges on the side for squeezing over the top before eating.