A delicious and hearty Taco Rice Bowl that combines seasoned meat, rice, and fresh toppings for a satisfying meal.
Author:Isabella
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Skillet
Cuisine:Mexican
Diet:Gluten Free
Ingredients
Scale
2 cups cooked white rice
1 pound ground beef (or ground turkey)
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
1 packet taco seasoning (about 1 ounce)
1 cup black beans, drained and rinsed
1 cup corn, frozen or canned
1 cup diced tomatoes (fresh or canned)
1 cup shredded lettuce
1 cup shredded cheddar cheese
1 avocado, diced
1/2 cup sour cream
1/4 cup fresh cilantro, chopped
Lime wedges for serving
Instructions
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for about 3 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.
Add the ground beef (or turkey) to the skillet, breaking it apart with a spatula. Cook until browned and fully cooked, about 5-7 minutes. Drain any excess fat.
Stir in the taco seasoning, black beans, corn, and diced tomatoes. Cook for another 5 minutes, allowing the flavors to meld together.
In serving bowls, layer the cooked rice as the base. Top with the taco meat mixture.
Add shredded lettuce, cheddar cheese, diced avocado, and a dollop of sour cream on top.
Garnish with fresh cilantro and serve with lime wedges on the side for squeezing over the bowl.
Notes
For a vegetarian option, substitute the ground beef with sautéed mushrooms or lentils.
For added spice, include jalapeños or hot sauce in the taco meat mixture.