Name: Taco Bowl
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican-Inspired
Ingredients: 1 lb ground beef; 1 tablespoon olive oil; 1 packet taco seasoning (or homemade); 1/2 cup water; 2 cups cooked white or brown rice; 1 cup black beans, drained and rinsed; 1 cup corn kernels (fresh, canned, or frozen); 1 cup cherry tomatoes, halved; 1 avocado, diced; 1/2 cup shredded cheddar or Mexican blend cheese; 1/4 cup sour cream or Greek yogurt; 1/4 cup salsa; 1/4 cup chopped fresh cilantro; Juice of 1 lime; Salt and pepper to taste

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A taco bowl is my go-to meal when I want something quick, comforting, and full of flavor. It’s got everything I love in one bowl—seasoned beef, fresh vegetables, hearty rice, and creamy toppings. This meal is not only incredibly satisfying but also highly customizable depending on what I have in the fridge.

Taco Bowl

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef

1 tablespoon olive oil

1 packet taco seasoning (or homemade)

½ cup water

2 cups cooked white or brown rice

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh, canned, or frozen)

1 cup cherry tomatoes, halved

1 avocado, diced

½ cup shredded cheddar or Mexican blend cheese

¼ cup sour cream or Greek yogurt

¼ cup salsa

¼ cup chopped fresh cilantro

Juice of 1 lime

Salt and pepper to taste

Directions

In a large skillet, I heat olive oil over medium heat. Then I add the ground beef and cook it until browned, about 6-8 minutes.

I drain any excess grease and stir in the taco seasoning and ½ cup water. Then I let it simmer for 3-4 minutes until it thickens.

While that simmers, I prepare the rice according to the package directions or use pre-cooked rice to save time.

I warm the black beans and corn separately—either in the microwave or in a pot over medium heat.

To assemble, I divide the rice into bowls.

I layer on the seasoned beef, beans, corn, cherry tomatoes, avocado, and cheese.

I finish each bowl with a spoonful of sour cream, salsa, fresh cilantro, a squeeze of lime, and a dash of salt and pepper.

Then I dig in while everything’s warm and fresh!

Servings and timing

Servings: 4 servings

Prep Time: 10 minutes

Cooking Time: 15 minutes

Total Time: 25 minutes

Calories: Approximately 520 kcal per serving

Variations

I like to mix things up based on what I have. Here are some favorite tweaks:

Swap ground beef for ground turkey, chicken, or plant-based crumbles.

Use quinoa or cauliflower rice for a lower-carb version.

Add chopped romaine or shredded lettuce for a crunchier, taco-salad feel.

Toss in pickled onions or jalapeños if I want some zing.

Drizzle with hot sauce or chipotle mayo for extra heat.

Storage/Reheating

If I have leftovers, I store the components separately in airtight containers in the fridge for up to 4 days.
When reheating, I warm the beef, rice, beans, and corn in the microwave or on the stovetop. I add fresh toppings like avocado, cilantro, and lime juice just before serving.

FAQs

How do I make this taco bowl vegetarian?

I replace the ground beef with black beans, tofu crumbles, or a meatless alternative. It’s just as hearty and full of flavor.

Can I make this ahead for meal prep?

Absolutely! I prep everything ahead and store ingredients in separate containers. Then I assemble bowls throughout the week for quick meals.

What kind of rice works best?

I usually go for white or brown rice, but cilantro-lime rice or even Spanish rice makes a great twist.

Can I freeze taco bowl ingredients?

Yes—beef, rice, and beans freeze well. I avoid freezing fresh toppings like avocado or tomatoes, though.

Is this recipe gluten-free?

Yes, it can be! Just make sure the taco seasoning and other ingredients like salsa are gluten-free.

Conclusion

This taco bowl is one of those recipes I turn to again and again. It’s flexible, full of flavor, and always a crowd-pleaser. Whether I’m feeding the family or prepping lunches for the week, it checks all the boxes for a wholesome, easy meal.

📖 Recipe:

Taco Bowl

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Author: Cheryl
Total Time: 25 minutes
Yield: 4 servings
Diet: Gluten Free

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Description

A quick, customizable, and flavorful taco bowl featuring seasoned beef, rice, beans, veggies, and creamy toppings—perfect for busy weeknights or meal prep.

Instructions

Heat olive oil in a large skillet over medium heat. Add ground beef and cook until browned, about 6–8 minutes.
Drain excess grease, add taco seasoning and ½ cup water, and let simmer for 3–4 minutes until thickened.
Cook rice according to package directions or use pre-cooked rice.
Warm black beans and corn separately in the microwave or on the stovetop.
Divide rice into bowls as the base.
Layer with seasoned beef, beans, corn, cherry tomatoes, avocado, and cheese.
Top each bowl with sour cream, salsa, cilantro, lime juice, salt, and pepper.
Serve warm and enjoy!