Taco Bowl Recipe

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Elevate Taco Tuesday with this easy Taco Bowl recipe. Each bowl starts with seasoned taco meat, rice and an irresistible cilantro lime crema. The perfect weeknight dinner for picky eaters – everyone gets to customize their own bowl!

Prep Time15

Cook Time20

Total Time35

Course: Main Course

Cuisine: Mexican

Keyword: taco bowl

Servings: bowls

Calories: 632kcal

Author: Jill

Ingredients

For the Taco Meat:

1 pound ground beef
1 ounce packet taco seasoning (1 ounce
2/3 cup water

For the Cilantro Lime Crema:

1/2 cup sour cream
1 Tablespoon fresh lime juice
1 teaspoon lime zest
2 Tablespoon fresh cilantro finely chopped
1/4 teaspoon garlic powder
1/4 teaspoon salt

For the Taco Bowls:

2 cups cooked white rice or brown rice
1/2 red onion diced
1 avocado diced
1/2 cup corn canned, fresh, or frozen
2 cups romaine lettuce chopped
2 roma tomatoes chopped
1/4 cup fresh cilantro chopped
1/2 cup black beans rinsed and drained
1/2 cup shredded cheddar cheese

Instructions

For the taco meat:

Heat a large skillet over medium heat. Add the ground beef and cook, breaking it up, until browned and fully cooked, about 6-8 minutes. Drain any excess grease.
Stir in the taco seasoning and 2/3 cup water. Simmer for 2-3 minutes, stirring occasionally, until the sauce thickens and coats the beef. Remove from heat.

For the lime crema:

In a small bowl, whisk together the sour cream, lime juice, lime zest, cilantro, garlic powder, and 1/4 tsp salt to make the cilantro lime crema. Adjust seasoning to taste if needed.

Assemble:

To assemble the taco bowls, divide the cooked rice among four bowls as the base.
Top each bowl with the seasoned taco meat, red onion, avocado, corn, romaine lettuce, tomatoes, black beans, and shredded cheddar cheese.
Drizzle the cilantro lime crema over the bowls and garnish with extra cilantro if desired. Serve immediately and enjoy!

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