An easy-to-make Taco Bowl recipe! This meal is filling, packed with good ingredients, and is a great make-ahead weekly meal prep option.
author’s note!
The Bowl That Saved My Lunch Routine!
These Taco Bowls have everything I love about easy tacos, just in bowl form! After I shared my meal prep chicken burrito bowls last year, so many of you asked for more recipes like it. So of course, I got to work.
I go through phases of meal prepping, usually when summer gets busy and I know I’ll go days without a real lunch if I don’t plan ahead. Right now, meal prep has been my saving grace. And this one? It’s fresh, flavorful, packed with protein, and something I could eat every single day without getting sick of it.
This recipe is super versatile. Serve it hot for dinner, prep it for the week, or follow the instructions below to turn it into a quick taco salad. You can make the salad fresh or use my tips to prep it ahead. Either way, so good!
Here’s What You Need:
| Ingredient | Tips & Swaps |
|---|---|
| Ground beef | I like lean ground beef so there’s very little grease to drain. Ground turkey or ground chicken also work well. |
| Rice | Cilantro-lime rice makes these bowls extra flavorful, but plain white, brown, or even cauliflower rice all work. |
| Picante sauce | This is my secret ingredient! It adds flavor and moisture without making the meat watery. |
| Black beans | Pinto beans are another great option if that’s what you have. |
| Fire-roasted corn | Fire-roasted corn adds a smoky flavor, but regular sweet corn works too. |
| Cheddar cheese | Freshly grate it if you can. It melts better and tastes so much fresher. |
| Avocado | Add it right before serving so it stays bright and creamy. |
chelsea’s recipe tip
What To Put In A Taco Bowl:
Once the rice, beef, beans, and corn are ready, load up the toppings! I love sharp Cheddar, pico de gallo, avocado, fresh lime, and sour cream.
For an easy sauce, mix sour cream with lime juice and a little Sriracha.
How To Meal Prep This Recipe:
This makes five regular or four big meals.
- Add cooled rice, slightly cooled beef, beans, and corn to meal containers.
- Keep toppings in small containers or bags. If they fit, store them with the meal; otherwise, keep them in the fridge.
- Seal everything tightly and enjoy when ready.
Quick Tip
People often ask if these bowls should be eaten cold or warm—definitely warm them up unless you’re making a taco salad (more on that below)!
Transform This Taco Bowl Into A Taco Salad:
- To serve fresh: Skip the rice and serve slightly cooled meat, corn, and beans over chopped romaine. Drizzle with this Cafe Rio Dressing.
- To turn leftovers into a salad: Have a taco bowl one night and a salad the next! Just put leftovers over chopped romaine and add dressing.
- For meal prep: Skip the rice and follow the meal prep steps.
Storage
Store leftovers in airtight containers in the fridge for up to 4-5 days. Keep toppings separate for the best texture. Reheat the beef, rice, beans, and corn before serving.
More Taco Favorites:
Taco Bowl
Equipment
Ingredients
- 1 cup rice
- 2 cups chicken broth or stock or water, for cooking the rice
- 1 tablespoon butter
- 1 large lime
- 1/3 cup finely chopped cilantro
- 1 (15-ounce) can black beans drained and rinsed
- 1 (15-ounce) can fire-roasted corn rinsed
- Toppings as desired see note 1
Instructions
Cilantro-Lime Rice
- Bring 2 cups chicken stock to a boil over medium-high heat. Stir in the butter and rice and return to a boil. Reduce heat to low, cover, and simmer until rice is cooked through and tender. Stir in 1 teaspoon zest, 2 tablespoons lime juice, cilantro, and salt/pepper to taste.
Taco Meat
- Heat a large pan and add ground beef. Cook and crumble until browned through (draining off and discarding any grease). Stir in seasonings: chili powder, paprika, cumin, cayenne pepper, oregano, salt, and pepper. Heat until fragrant. Mix in picante sauce; stir and cook until warmed through.
Assembly/Meal Prep
- To serve as a meal: Layer rice, taco meat, beans, and corn (warm beans and corn by tossing with hot rice or hot taco meat) and your favorite toppings, such as grated Cheddar cheese, a spoonful of sour cream, fresh lime, fresh cilantro, fresh diced/sliced avocado, and fresh tomatoes or easy pico de gallo (see note 2) in individual serves.To see how to repurpose meat, beans, and corn into an amazing taco salad, see the last paragraph of the blog post.
- Meal Prep: Add cooked and cooled rice, cooked and slightly cooled beef, beans, and corn to your meal prep container. Separate toppings into individual containers or plastic bags. Cover/seal everything tightly and refrigerate for up to 4–5 days. Warm rice, beef, corn, and bean mixture in a microwave or pan and add prepared toppings.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
one of our “staple” meals especially during the months of September to April as we work in a school. Life is hectic and I want something quick, nutritious but mostly delicious!!
thanks
I’m so thrilled to hear this! Thanks Helen!
Can this be made ahead of time and frozen ?
Hey! The meat can be frozen ahead of time, but that’s all i’d recommend!