When in doubt, taco bowls! Whenever we don’t know what to make for dinner, we default to this recipe. We always have the ingredients on hand and they never disappoint!
These taco bowls combine all your favorite taco toppings into a hearty bowl, because who doesn’t love bowl meals?! The star of the show is the most juicy and delicious ground beef taco meat. It’s our go-to for taco night. Plus, we have the additions of cilantro lime rice, black beans, crunchy lettuce, tomatoes, creamy avocado, and shredded cheese.
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It’s like Chipotle, but made at home, much cheaper, and so much better!
These taco salad bowls are simple to make and are totally customizable. Feel free to change them up with what you have on hand or add your favorite taco toppings. I love serving them with some tortilla chips for some extra crunch. You can’t go wrong!
Why we love these taco bowls
- ready in 35 minutes from start to finish!
- it’s loaded with different textures and flavors – savory, creamy, crunchy, and spicy all in one!
- macro-balanced – it has a good balance of protein, carbs, healthy fats, and fiber for a balanced meal.
- perfect for meal prep!
Ingredients
- white rice
- olive oil
- onion
- lean ground beef – I like using 90/10 as it’s not too greasy but still has lots of flavor.
- taco seasoning – a mix of chili powder, garlic powder, cumin, paprika, red pepper flakes, cayenne pepper, and cinnamon.
- tomato paste
- broth – beef or chicken broth works.
- cilantro
- lime juice
- black beans
- lettuce
- tomato
- cheddar cheese
- avocado
- salt and pepper
- for serving – tortilla chips, salsa, pico de gallo, sour cream, greek yogurt, hot sauce, sliced jalapenos, lime wedges…
How to make taco bowls
- Make your rice according to the package. Once done, let cool for a few minutes. Add cilantro, lime juice, and a pinch of salt and stir well to combine.
- While the rice cooks, make the taco meat. Heat a large skillet over medium heat, add oil, and let it get hot. Add onions, salt, and pepper and sauté for 3-4 minutes, stirring occasionally, until softened. Add ground beef and break it up. Saute for 3-4 minutes. Add taco seasoning, tomato paste, broth, salt, and pepper, and stir to combine. Let simmer for another 2-3 minutes until browned and everything is evenly incorporated.
- Assemble the bowls. Divide the rice, beef taco meat, black beans, lettuce, tomatoes, cheese, and avocado between bowls. I like to top them with a little lime juice and fresh cilantro.
- Enjoy! Top with additional toppings and serve with tortilla chips if desired.
Meal prep taco bowls
This taco bowl recipe is great for meal prep. The components can be made ahead and sit in the fridge for a couple of days. You can go about prepping them a few different ways, depending on how much time you have and how much you want to make in advance.
- partial prep– there are a few things you can do beforehand to make assembly easy. Either do one or all of them. The time will range from 5 to 20 minutes of active time in the kitchen.
- cook the rice – cook rice according to the directions and store in the fridge for 5 days until ready to use.
- make your taco meat – cook meat according to the directions. It will keep in the fridge for 4-5 days.
- drain and rinse your beans and store them in an airtight container in the fridge.
- full prep – prep and cook all your ingredients according to the recipe directions. If making them for a grab-n-go lunch, you can fully assemble the bowls. If making them for a meal where you have time to assemble, store components separately. When ready to eat, simply assemble the bowls.
Storage and reheating
- fridge – store each component separately and assemble the bowls when ready to eat. Each item will last 4-5 days in a tightly sealed glass dish in the fridge. The veggies will lose a little bit of crunch and freshness the longer it sits.
- freezer – you can freeze the taco meat and rice for this recipe, but I do not recommend freezing the other components. Add components to a bag (we love these silicon reusable ones) or a freezer-safe container. They will last up to 3 months in the freezer. Defrost in the fridge and reheat when ready to use.
- reheating – reheat leftover taco meat and rice in the microwave or on the stovetop in a saute pan. Add 1-2 tablespoons of water or broth to ensure they stay moist.
Substitutions and additions
- white rice – you can use brown rice or quinoa instead. Cauliflower rice will work to make these bowls lower in carbs. You can also do crispy potatoes or sweet potatoes to change it up.
- olive oil – any neutral oil will work.
- onions – leave out if you don’t like onions.
- lean ground beef – ground turkey or ground chicken will work instead.
- homemade taco seasoning – use store-bought taco seasoning mix if desired. You can also use your own homemade spice blend.
- tomato paste – tomato sauce will work instead.
- beef or chicken broth – any broth or water will work.
- black beans – pinto beans will work the same.
- lettuce – any greens will work.
- tomato – leave off if you don’t like it.
- cheese – Pepper Jack or Monterey Jack cheese would be great substitutes. Leave it off to keep them dairy-free.
- avocado – guacamole is a great substitute.
Here are some additions you can add:
- corn – canned or charred corn would be delicious.
- fajita veggies – sauteed bell peppers, onions, and mushrooms would be great to add more veggies.
More healthy taco recipes
- chicken taco casserole
- fish taco bowls
- crispy turkey baked tacos
- grilled flank steak tacos
- cheesy taco pasta
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Taco Bowls
A quick and easy dinner, these taco bowls never disappoint. Made with ground beef taco meat, cilantro lime rice, black beans, and all your favorite taco fixings, they are packed with protein and fiber and are so delicious! Gluten-free and easily made dairy-free.
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equipment
ingredients
Cilantro Lime Rice
- 1 cup white rice
- 1/3 cup cilantro, roughly chopped
- 1 tablespoon lime juice
Ground Beef Taco Meat
- 1/2 tablespoon olive oil
- 1 cup diced onion (120 grams)
- 1 pound lean ground beef (I used 90/10)
- 1 tablespoon taco seasoning
- 1 tablespoon tomato paste
- 3 tablespoons broth
- salt and pepper, to taste
Taco Bowls
- 1 15-ounce can black beans, rinsed and drained
- 4 packed cups chopped romaine lettuce (215 grams)
- 1 cup cherry tomatoes, quartered (150 grams)
- 1/2 cup shredded cheddar cheese (2 ounces)
- 1 small avocado (70 grams)
- for serving – tortilla chips, salsa, pico de gallo, sour cream, greek yogurt, hot sauce, sliced jalapenos, lime wedges…
instructions
- Make your rice according to the package. I prefer the instant pot method as it does the work for you, but the stovetop works just as well. Once done, let cool for a few minutes. Add cilantro, lime juice, and a pinch of salt and stir well to combine.
- While the rice cooks, make the taco meat. Heat a large skillet over medium heat, add oil, and let it get hot. Add onions, salt, and pepper and sauté for 3-4 minutes, stirring occasionally, until softened. Add ground beef and break it up. Saute for 3-4 minutes. Add taco seasoning, tomato paste, broth, salt, and pepper, and stir to combine. Let simmer for another 2-3 minutes until browned and everything is evenly incorporated.
- Assemble the bowls. Divide the rice, beef taco meat, black beans, lettuce, tomatoes, cheese, and avocado between bowls. I like to top them with a little lime juice and fresh cilantro.
- Enjoy! Top with additional toppings and serve with tortilla chips if desired.
nutrition
Nutrition Facts
Taco Bowls
Amount Per Serving (1 bowl)
Calories 602
Calories from Fat 194
% Daily Value*
Fat 21.6g33%
Saturated Fat 7.9g49%
Polyunsaturated Fat 1.7g
Monounsaturated Fat 9.2g
Cholesterol 88mg29%
Sodium 495mg22%
Potassium 1128mg32%
Carbohydrates 65g22%
Fiber 11.4g48%
Sugar 4.1g5%
Protein 37g74%
Vitamin A 322IU6%
Vitamin C 16mg19%
Calcium 214mg21%
Iron 7.5mg42%
* Percent Daily Values are based on a 2000 calorie diet.
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