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Taco Bowl

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. 

Course Dinner
Cuisine Mexican
Keyword taco bowl
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 -6 servings
Calories 237 kcal
Author Chelsea

Ingredients

Cilantro Lime Rice

  • 1 cup white or basmati rice, and 2 cups chicken stock, chicken broth, or water
  • 1 tablespoon butter
  • 1 large lime (2 tablespoons juice and 1 teaspoon zest)
  • 1/3 cup finely chopped cilantro

Taco Meat

  • 1 pound extra lean ground beef
  • 1 tablespoon chili powder
  • 1 teaspoon EACH: paprika, cumin
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 teaspoon EACH: oregano, salt, and pepper
  • 1/2 cup mild picante sauce (found right next to salsas in the grocery store)

Toppings

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1 can (15 ounces) fire-roasted corn, rinsed
  • Sharp cheddar cheese (grated), sour cream (fat free or low fat is great!), fresh cilantro, fresh lime juice, fresh avocado, fresh tomatoes (or quick pico de gallo (recipe in notes)*)

Instructions

Cilantro Lime Rice

  1. Bring 2 cups of stock to a boil over medium-high heat. Stir in the butter and rice and return to a boil. Reduce the heat to low, cover, and simmer until the rice is cooked through and tender. Stir in the lime juice, lime zest, cilantro, and salt + pepper to taste.

Taco Meat

  1. Add in the ground beef. Cook and crumble until browned through (drain off and discard any grease). Add in the seasonings (chili powder, paprika, cumin, cayenne, oregano, salt, & pepper), and stir until fragrant. Add in the picante sauce, stir, and cook until warmed through.

Assembly/Meal Prep

  1. Enjoy immediately: add 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.

    To see how to repurpose the meat, beans, and corn into an amazing taco salad, see the last paragraph of the blog post.

  2. Meal Prep: Add cooked and cooled rice, cooked and slightly cooled beef, beans, and corn to your meal prep container. Separate toppings into separate containers or individual bags in either another compartment of your meal prep container or separately in the fridge. Cover/seal everything tightly and refrigerate for 4-5 days. Warm rice, beef, corn, and beans mixture in a microwave or skillet together and add the prepared toppings.

Recipe Notes

To make a quick pico: 

Combine 1 cup chopped roma or cherry tomatoes, 2 tablespoons diced red onion, 1 tablespoon diced jalapeno, 2 tablespoons fresh lime juice, and 1/4 cup coarsely chopped cilantro. Season with salt and pepper.