Taco Bowls

taco bowl with ground beef, beans, cheese, pico de gallo, avocado, rice, avocado cilantro lime crema.

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These taco rice bowls are perfect for meal planning, and great for any lunch or dinner!

Course 30-minute meal, dinner, Fast Lunch, Main Course

Cuisine American, Mexican, Tex-Mex

Prep Time 15

Cook Time 10

Total Time 25

Servings servings

Calories 870kcal

Author Marlynn Schotland

Equipment

1 Large Skillet

Ingredients

1 Tablespoon olive oil
1 pound ground beef
1 can (15 ounces) black beans
2 cups corn
2 Tablespoons taco seasoning, plus more as needed
1 cup brown rice, cooked according to package directions
1 cup pico de gallo
1 large avocado, peeled, pitted, and sliced
1 cup shredded cheddar cheese
½ cup chopped fresh cilantro
optional: cilantro lime crema or sour cream

Instructions

Add olive oil to a large skillet over medium-high heat.
Add the ground beef and cook just until browned.
Add the black beans, corn, and taco seasoning. Stir, and cook for about 2 minutes, just until the beans and corn are heated through. Taste, and add more taco seasoning if you would like.
Divide the cooked rice between four bowls.
Top with the beef, beans, and corn mixture.
Then add toppings like pico de gallo, sliced avocado, shredded cheese, and cilantro crema or sour cream.

Notes

Makes approximately 4-5 servings.

Homemade recipes: You can use plain rice or our cilantro and lime brown rice recipe. Use storebought or homemade taco seasoning, pico de gallo, and cilantro lime crema.

Topping Options: In addition to the toppings we use, you can use any of your favorite taco toppings, like sliced jalapeño, shredded lettuce, pickled red onion, chopped tomatoes, sliced black olives, and more!

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