Best Ever Taco Bowls
Build a Taco Bowl with ground beef, rice, tomato corn salsa, beans, and plenty of cheese. Everyone can make their own with extra toppings!
Ingredients
For the tomato corn salsa:
- 3 fresh tomatoes diced
- 3 tablespoons red onion finely diced
- 1 cup corn frozen or canned and drained
- 1 jalapeño seeded and finely diced
- 1 tablespoon chopped fresh cilantro
- Juice of 1 lime
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh ground black pepper
For the taco Bowls:
- 1 pound lean ground beef
- 1 ounce taco seasoning about 2 tablespoons
- 1 tablespoon extra virgin olive oil
- 1/2 cup red onion diced
- 1 bell pepper diced
- 1 cup cooked black beans drained and rinsed
- 1 cup cooked rice white or brown
- 1 avocado sliced or mashed
- 1/2 cup shredded cheese cheddar, Monterey Jack, or blend, about 2 ounces
- Tortilla chips for serving
Instructions
- MAKE SALSA: In a medium bowl, add 3 diced tomatoes, 3 tablespoons finely diced red onion, 1 cup corn, diced jalapeño, 1 tablespoon chopped cilantro, juice of 1 lime, ½ teaspoon kosher salt, and ¼ teaspoon fresh ground black pepper. Stir well and set aside to let flavors meld.
- COOK BEEF: Heat 1 tablespoon extra virgin olive oil in a large skillet over medium heat. Add ½ cup diced red onion and cook for 2 to 3 minutes, until softened and fragrant. Add 1 pound ground beef and cook for 5 to 6 minutes, breaking it apart, until browned.
- SEASON: Sprinkle 1 ounce taco seasoning over the beef. Add the diced bell pepper and cook for 4 to 5 minutes, until the beef is fully cooked and the peppers are tender.
- ASSEMBLE BOWLS: Divide 1 cup cooked rice between two bowls. Top evenly with the taco beef, tomato corn salsa, black beans, avocado, and shredded cheese.
- SERVE: Serve immediately with tortilla chips on the side.
Notes
Make-Ahead: The tomato corn salsa and taco beef can be made up to 2 days ahead and stored separately in the refrigerator.
Storage: Store assembled leftovers in an airtight container for up to 3 days. Add fresh avocado after reheating.
Reheating: Reheat the rice and beef in the microwave or skillet until warmed through. Keep salsa cold for contrast.
Freezing: The cooked taco beef freezes well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Ingredient Note: Lean ground beef keeps the bowls flavorful without excess grease. If using higher-fat beef, drain before seasoning.
Nutrition
Serving: 1 | Calories: 288cal | Carbohydrates: 26g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 46mg | Sodium: 593mg | Sugar: 5g | Fiber: 7g | Calcium: 70mg | Iron: 3mg