Taco Bowl
This 20-minute Taco Bowl Recipe is the ultimate weeknight dinner solution—fast, customizable, and bursting with Tex-Mex flavor. Perfect for picky eaters or meal prep!
Equipment
- Large Skillet
Ingredients
Taco Bowl Base
- 1 lb ground beef, turkey, or chicken
- 1 tbsp olive oil
- 1 packet taco seasoning or 2 tbsp homemade taco seasoning
- 2 cups cooked rice white, brown, or Spanish
- 15 oz black beans drained and rinsed
- 1 cup corn kernels frozen, canned, or fresh
- 1 cup shredded lettuce
- 1 cup cherry tomatoes halved
Optional Toppings
- 1 avocado sliced or guacamole
- 0.5 cup sour cream
- 1 cup shredded cheese cheddar, Mexican blend, or pepper jack
- 0.25 cup red onion diced
- 0.25 cup fresh cilantro chopped
- 1 jalapeño sliced
- lime wedges for serving
Instructions
- Heat olive oil in a skillet over medium-high heat. Add ground meat and cook 5–7 minutes until browned.
- Drain fat if needed. Add taco seasoning and 1/3 cup water. Stir and simmer 2–3 minutes until meat is coated.
- Warm beans and corn separately or add to meat mixture to heat through.
- While meat cooks, chop lettuce, tomatoes, onions, avocado, and other toppings.
- Assemble bowls: Start with rice, then add meat, beans, and corn. Top with lettuce and tomatoes.
- Add cheese, sour cream, avocado, cilantro, jalapeños, and lime juice. Serve warm.
Notes
For a DIY taco bar, lay out ingredients buffet-style. Great for picky eaters or family meals. Swap proteins and grains to match dietary needs or preferences.