Description
Delicious and easy-to-make taco bowls filled with seasoned beef and fresh ingredients.
Ingredients
Scale
- 1 pound ground beef
- 1 ounce packet taco seasoning
- 2/3 cup water
- 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
- 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
- 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.
- 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.
- 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!
Notes
- This recipe can be customized with your favorite toppings.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 2 grams
- Sodium: 800 mg
- Fat: 30 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 15 grams
- Trans Fat: 0 grams
- Carbohydrates: 60 grams
- Fiber: 8 grams
- Protein: 25 grams
- Cholesterol: 80 mg