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–+ servings
Jessica Morgan

Taco Rice Bowl: A Delicious and Easy Recipe Guide

A delicious and easy recipe for Taco Rice Bowl, perfect for a quick meal.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Mexican
Calories: 550
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups cooked white or brown rice
  • 1 pound ground beef or turkey
  • 1 tablespoon taco seasoning
  • 1 can 15 ounces 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
  • Salt and pepper to taste
  • Lime wedges for serving

Method
 

  1. In a large skillet over medium heat, cook the ground beef or turkey until browned, breaking it apart with a spatula. Drain any excess fat if necessary.
  2. Stir in the taco seasoning, adding a splash of water if needed. Cook for an additional 2-3 minutes until the meat is well-coated and heated through. Season with salt and pepper to taste.
  3. In a separate pot, heat the black beans and corn over medium heat until warmed through.
  4. To assemble the bowls, start with a base of rice in each bowl. Top with the seasoned meat, black beans, corn, diced tomatoes, shredded lettuce, and cheddar cheese.
  5. Add diced avocado and a dollop of sour cream on top of each bowl. Garnish with chopped cilantro and serve with lime wedges on the side.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 15gCholesterol: 80mgSodium: 800mgFiber: 10gSugar: 3g

Notes

  • For added flavor, try adding sliced jalapeños or a drizzle of hot sauce on top.
  • You can also substitute quinoa for rice for a healthier twist.
  • For a vegetarian option, replace the meat with sautéed mushrooms or additional beans.

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