Description
Taco Tuesday just became an everyday affair! These customizable Taco Lunch Bowls pack all your favorite Mexican flavors into one convenient, meal-prep friendly package that will have your coworkers asking for the recipe.
Ingredients
Scale
- 1 lb (450g) ground beef, turkey, or plant-based alternative
- 2 tablespoons taco seasoning (store-bought or homemade)
- 4 cups cooked rice (white, brown, or cauliflower rice)
- 1 can (15 oz/425g) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 large avocado, diced
- 1/2 cup red onion, finely diced
- 1/2 cup shredded cheddar or Mexican blend cheese
- 1/4 cup fresh cilantro, chopped
- 1 cup tortilla strips or crushed tortilla chips
- 1 lime, cut into wedges
- Sour cream and salsa for serving (optional)
Instructions
- Heat oil in a skillet over medium-high heat. Add ground protein and cook until browned (5-7 minutes). Drain excess fat if necessary.
- Add taco seasoning and 1/4 cup water to the protein. Simmer for 3-5 minutes until liquid reduces and meat is fully seasoned.
- Prepare rice according to package directions. Heat black beans with a pinch of cumin and garlic powder.
- Prep fresh ingredients: chop lettuce, halve tomatoes, dice avocado (toss with lime juice), chop onion and cilantro.
- Assemble bowls by layering: rice, seasoned protein, beans, corn, lettuce, tomatoes, avocado, red onion, cheese, and cilantro.
- Top with tortilla strips and serve with lime wedges, sour cream, and salsa on the side.
- For meal prep, allow cooked components to cool completely before assembling. Store fresh components separately until ready to eat.