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taco bowl recipe

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!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 bowls
Course: Main Course, Weeknight Dinner
Cuisine: Mexican, Tex-Mex
Calories: 480
Ingredients Equipment Method Notes

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

Equipment

  • Large Skillet

Method
 

  1. Heat olive oil in a skillet over medium-high heat. Add ground meat and cook 5–7 minutes until browned.
  2. Drain fat if needed. Add taco seasoning and 1/3 cup water. Stir and simmer 2–3 minutes until meat is coated.
  3. Warm beans and corn separately or add to meat mixture to heat through.
  4. While meat cooks, chop lettuce, tomatoes, onions, avocado, and other toppings.
  5. Assemble bowls: Start with rice, then add meat, beans, and corn. Top with lettuce and tomatoes.
  6. 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.