Taco Bowls Recipe

I perfected my Taco Bowl Recipe to be make-ahead friendly and endlessly versatile, so I can pull together a taco bar with minimal effort.

I make these Taco Bowls when I want something easy but a little showy, the kind of dish that makes people ask what you did different. They’re make ahead friendly and super versatile so they’re as happy on a weeknight as they are at a party, taco bar anyone?

I usually start with ground beef or ground turkey and finish bowls with slices of avocado for creaminess, and somehow it all keeps people fiddling with flavors. Call it a Taco Bowl Recipe or even a Taco Bowl Shell Recipe if you like the crunch, either way it becomes your go to.

Ingredients

• Ground beef or turkey: high in protein and iron, but beef higher in fat.
• White rice: cheap carbs for energy, low fiber, fills you up fast.
• Black beans: fiber and plant protein, it helps digestion and keeps you full.
• Avocado: creamy healthy fats loads of potassium and makes everything richer.
• Romaine or mixed greens: low calorie vitamins A and K, adds crisp freshness.
• Cheddar or Mexican cheese: adds calcium and protein also salty and rich.
• Tomatoes or pico de gallo: juicy, adds acidity and vitamin C, brightens flavors.
• Corn: sweet starch, some fiber and B vitamins, adds pop and texture.

Ingredient Quantities

• 1 lb (450 g) ground beef or ground turkey, your call
• 1 tbsp olive oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1 packet (1 oz) taco seasoning or 2 tbsp homemade taco seasoning (1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, salt and pepper to taste)
• 1 cup long grain white rice, uncooked (about 3 cups cooked)
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels, fresh or frozen (or 1 can 15 oz drained)
• 2 medium tomatoes, diced or 1 cup pico de gallo
• 4 cups chopped romaine lettuce or mixed greens
• 2 avocados
• 1 to 1 1/2 cups shredded cheddar cheese or Mexican blend, more if you want
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup salsa
• 1/4 cup chopped fresh cilantro
• 2 limes
• Salt and black pepper
• Tortilla chips or small soft tortillas, for serving
• Optional toppings: sliced jalapeño, pickled red onions, sliced green onions, hot sauce

How to Make this

1. Cook the rice: rinse 1 cup long grain rice until water runs clear, combine with 2 cups water and a pinch of salt in a pot, bring to a boil, reduce heat, cover and simmer 15 to 18 minutes until tender; fluff and stir in about 1 tablespoon chopped cilantro and juice of half a lime, taste and adjust salt.

2. Brown the meat: heat 1 tbsp olive oil in a large skillet over medium high, add 1 small chopped yellow onion and cook 3 to 4 minutes till soft, add 2 cloves minced garlic and stir 30 seconds, add 1 lb ground beef or turkey and break up with a spoon, cook till no pink remains.

3. Season the meat: sprinkle in 1 packet taco seasoning (or 2 tbsp homemade seasoning from the ingredient list) plus about 1/2 cup water, simmer until the sauce thickens and coats the meat, taste and add salt and black pepper if needed.

4. Warm the beans and corn: in a small saucepan or microwave-safe bowl combine the drained 1 can (15 oz) black beans and 1 cup corn (fresh, frozen or drained canned), heat until hot, finish with a squeeze of lime and a pinch of salt, set aside.

5. Make quick pico and prep toppings: dice 2 medium tomatoes or grab 1 cup pico de gallo, if using fresh tomatoes toss them with 1/4 cup chopped cilantro, juice of the other half lime and a pinch of salt; shred 1 to 1 1/2 cups cheddar or Mexican blend cheese, chop romaine (about 4 cups), slice 2 avocados and squeeze a little lime over them so they don’t brown.

6. Make the crema: stir together 1/2 cup sour cream or plain Greek yogurt with 1/2 cup salsa for a quick creamy sauce, taste and add black pepper or more salsa if you like it tangier.

7. Assemble bowls: layer rice first, spoon over seasoned meat, then beans and corn, add chopped romaine, pico, sliced avocado, sprinkle cheese, drizzle the salsa-crema, finish with extra chopped cilantro and a lime wedge for squeezing; season lightly with salt and black pepper.

8. Serve with chips or tortillas: put tortilla chips or small soft tortillas on the side so people can scoop or make little tacos, optional toppings like sliced jalapeño, pickled red onions, sliced green onions or hot sauce make it more fun.

9. Make ahead and reheating tips: store components separately in airtight containers (rice, meat, beans/corn, pico, lettuce and avocado separately), reheat rice and meat gently in microwave or skillet (add a splash of water to rice so it steams), keep avocado sliced with lime or halved with the pit to slow browning, assemble just before serving for best texture.

Equipment Needed

1. Medium pot with a tight fitting lid, for cooking the rice
2. Large skillet or frying pan, for browning the meat
3. Small saucepan or microwave safe bowl, for heating beans and corn
4. Cutting board and a sharp chef’s knife, for chopping onion, tomatoes, cilantro and slicing avocado
5. Measuring cups and spoons, for rice, water, oil and seasonings
6. Wooden spoon or sturdy spatula, for stirring and breaking up the meat
7. Colander or fine mesh strainer, for rinsing rice and draining beans
8. Mixing bowl, for tossing pico and stirring the crema
9. Citrus juicer or fork and a small bowl, for juicing the limes

FAQ

Taco Bowls Recipe Substitutions and Variations

• Ground beef or turkey: swap with ground chicken, crumbled firm tofu, or shredded rotisserie chicken. For tofu press and crumble then brown with oil and taco seasoning so it soaks up flavor.
• Long grain white rice: use brown rice, quinoa, or cauliflower rice. Brown rice needs more cook time, quinoa cooks similar to rice, cauliflower rice sautés fast and keeps it low carb.
• Black beans: substitute pinto beans, kidney beans, or canned chickpeas. Rinse and warm them with a little taco seasoning for best taste.
• Shredded cheddar cheese: try crumbled cotija or queso fresco for an authentic tang, or a vegan shredded cheese if you want dairy free. Fresh crumbly cheeses wont melt like cheddar but they add nice flavor.

Pro Tips

– Toast the rice a bit before adding water, even just 1 to 2 minutes in the pot with a tsp oil; it gives a nuttier flavor and keeps the grains from getting mushy. After it finishes, let it rest covered 8 to 10 minutes then fluff with a fork, then stir in the lime and cilantro so you dont punch out the steam.

– Get the meat actually brown, dont just cook it till it’s gone pink. Use a hot pan, dont overcrowd it, and let it sit for a minute between stirs so you get those browned bits that add big flavor. If you use turkey add a little extra oil or a pat of butter so it doesnt dry out, and when you drain fat keep a tablespoon in the pan to help the seasoning cling.

– Treat the beans and corn like a quick side not just a dump; warm them with a pinch of cumin or smoked paprika and a squeeze of lime, or char the corn in a skillet for a smoky note. For pico, salt it and let it sit 5 to 10 minutes so the juices develop, that makes the whole bowl taste brighter.

– Keep stuff separate until serving for best texture. Rice and meat can be reheated with a splash of water and a lid so they steam, lettuce and pico stay crisp if kept cool, and avocado lasts longer with a squeeze of lime and the pit still in the half. If you want melted cheese, put it on while the meat is hot or give assembled bowls 15 to 20 seconds in the microwave.

Taco Bowls Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I perfected my Taco Bowl Recipe to be make-ahead friendly and endlessly versatile, so I can pull together a taco bar with minimal effort.

Pin

Servings

4

servings

Calories

969

kcal

Equipment: 1. Medium pot with a tight fitting lid, for cooking the rice
2. Large skillet or frying pan, for browning the meat
3. Small saucepan or microwave safe bowl, for heating beans and corn
4. Cutting board and a sharp chef’s knife, for chopping onion, tomatoes, cilantro and slicing avocado
5. Measuring cups and spoons, for rice, water, oil and seasonings
6. Wooden spoon or sturdy spatula, for stirring and breaking up the meat
7. Colander or fine mesh strainer, for rinsing rice and draining beans
8. Mixing bowl, for tossing pico and stirring the crema
9. Citrus juicer or fork and a small bowl, for juicing the limes

Ingredients

• 1 lb (450 g) ground beef or ground turkey, your call

• 1 tbsp olive oil

• 1 small yellow onion, chopped

• 2 cloves garlic, minced

• 1 packet (1 oz) taco seasoning or 2 tbsp homemade taco seasoning (1 tsp chili powder, 1 tsp ground cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp dried oregano, salt and pepper to taste)

• 1 cup long grain white rice, uncooked (about 3 cups cooked)

• 1 can (15 oz) black beans, drained and rinsed

• 1 cup corn kernels, fresh or frozen (or 1 can 15 oz drained)

• 2 medium tomatoes, diced or 1 cup pico de gallo

• 4 cups chopped romaine lettuce or mixed greens

• 2 avocados

• 1 to 1 1/2 cups shredded cheddar cheese or Mexican blend, more if you want

• 1/2 cup sour cream or plain Greek yogurt

• 1/2 cup salsa

• 1/4 cup chopped fresh cilantro

• 2 limes

• Salt and black pepper

• Tortilla chips or small soft tortillas, for serving

• Optional toppings: sliced jalapeño, pickled red onions, sliced green onions, hot sauce

Directions

• Cook the rice: rinse 1 cup long grain rice until water runs clear, combine with 2 cups water and a pinch of salt in a pot, bring to a boil, reduce heat, cover and simmer 15 to 18 minutes until tender; fluff and stir in about 1 tablespoon chopped cilantro and juice of half a lime, taste and adjust salt.
• Brown the meat: heat 1 tbsp olive oil in a large skillet over medium high, add 1 small chopped yellow onion and cook 3 to 4 minutes till soft, add 2 cloves minced garlic and stir 30 seconds, add 1 lb ground beef or turkey and break up with a spoon, cook till no pink remains.
• Season the meat: sprinkle in 1 packet taco seasoning (or 2 tbsp homemade seasoning from the ingredient list) plus about 1/2 cup water, simmer until the sauce thickens and coats the meat, taste and add salt and black pepper if needed.
• Warm the beans and corn: in a small saucepan or microwave-safe bowl combine the drained 1 can (15 oz) black beans and 1 cup corn (fresh, frozen or drained canned), heat until hot, finish with a squeeze of lime and a pinch of salt, set aside.
• Make quick pico and prep toppings: dice 2 medium tomatoes or grab 1 cup pico de gallo, if using fresh tomatoes toss them with 1/4 cup chopped cilantro, juice of the other half lime and a pinch of salt; shred 1 to 1 1/2 cups cheddar or Mexican blend cheese, chop romaine (about 4 cups), slice 2 avocados and squeeze a little lime over them so they don't brown.
• Make the crema: stir together 1/2 cup sour cream or plain Greek yogurt with 1/2 cup salsa for a quick creamy sauce, taste and add black pepper or more salsa if you like it tangier.
• Assemble bowls: layer rice first, spoon over seasoned meat, then beans and corn, add chopped romaine, pico, sliced avocado, sprinkle cheese, drizzle the salsa-crema, finish with extra chopped cilantro and a lime wedge for squeezing; season lightly with salt and black pepper.
• Serve with chips or tortillas: put tortilla chips or small soft tortillas on the side so people can scoop or make little tacos, optional toppings like sliced jalapeño, pickled red onions, sliced green onions or hot sauce make it more fun.
• Make ahead and reheating tips: store components separately in airtight containers (rice, meat, beans/corn, pico, lettuce and avocado separately), reheat rice and meat gently in microwave or skillet (add a splash of water to rice so it steams), keep avocado sliced with lime or halved with the pit to slow browning, assemble just before serving for best texture.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 450g
• Total number of serves: 4
• Calories: 969kcal
• Fat: 54g
• Saturated Fat: 21.5g
• Trans Fat: 0.1g
• Polyunsaturated: 4.5g
• Monounsaturated: 28.9g
• Cholesterol: 112mg
• Sodium: 613mg
• Potassium: 1100mg
• Carbohydrates: 75g
• Fiber: 13g
• Sugar: 6g
• Protein: 45.5g
• Vitamin A: 1425IU
• Vitamin C: 20mg
• Calcium: 300mg
• Iron: 3mg