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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, lunch
Cuisine Mexican
Keyword taco bowl
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 -6 servings
Calories 513kcal
Author Chelsea


Cilantro Lime Rice

  • 1 cup rice and 2 cups chicken stock, chicken broth, or water
  • 2 cups chicken broth or stock or water, for cooking the rice
  • 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 85/15 or higher
  • 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)


  • 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 (See Note 1 for recipe)


Cilantro-Lime Rice

  • Bring 2 cups of chicken 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

  • Heat a large skillet and add in the ground beef. Cook and crumble until browned through (draining off and discarding any grease). Stir in the seasonings (chili powder, paprika, cumin, cayenne, oregano, salt, & pepper), and heat until fragrant. Mix in the picante sauce; stir, and cook until warmed through.

Assembly/Meal Prep

  • To serve as a meal: Layer the 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 in individual bowls or plates.
    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 individual containers or plastic bags. 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.


Note 1: To make a quick pico de gallo: 
Combine 1 cup chopped tomatoes, 2 tablespoons diced red onion, 1 tablespoon diced jalapeño, 2 tablespoons fresh lime juice, and 1/4 cup coarsely chopped cilantro. Season with salt and pepper.


Calories: 513kcal | Carbohydrates: 66g | Protein: 40g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 590mg | Potassium: 994mg | Fiber: 11g | Sugar: 1g | Vitamin A: 829IU | Vitamin C: 14mg | Calcium: 127mg | Iron: 6mg