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.
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.
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.
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.
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.
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.