Taco bowls are a fun and different way to enjoy a taco, offering a versatile and customizable meal option. This article provides a comprehensive guide to creating healthy and delicious taco bowls, perfect for busy weeknights or meal prepping.
Introduction
If you’re looking for the ultimate weeknight dinner to bring the family together, then look no further. It’s that time of year when life starts getting really busy again and easy weeknight meals are a total win! This taco bowl recipe is one of my favorites! It’s even great for cooking in advance or eating leftovers the next day. Nothing's better than homemade taco bowls topped with all the classic taco bowl ingredients. This flavor-loaded meal is definitely one to save and inspires me to never stop creating. These ground beef taco bowls give Chipotle a run for their money.
Key Ingredients and Substitutions
Protein
Ground Beef: I typically reach for a 85/15 grass-fed ground beef, but you could also use a lean ground beef, ground turkey, ground chicken, or even shredded chicken breast or steak. For today’s version I used ground beef cooked with taco seasoning.
Ground Turkey: You can substitute ground turkey or ground chicken for the beef. This is the main source of protein in this recipe.
Chicken: Rotisserie chicken has become a favorite shortcut for busy weeknights. Starting with cooked, shredded chicken, toss the chicken with the tajín.
Read also: Eating Keto at Taco Bell
Vegetarian Option: Not into animal protein? It’s an easy dish to make vegetarian. Leave off the meat and just add in more beans and veggies. To make these vegetarian just swap out the ground turkey for your favorite plant-based protein.
Rice
*For this recipe you can use either cauliflower rice or jasmine rice. Start with a base of brown rice. You can use white rice or even Mexican rice.
Instant Rice: This recipe can be made in just 20 minutes by using pre-cooked rice or instant rice!
Cilantro Lime Rice: Start by making a quick cilantro lime rice. Combine rice, 1/4-1/2 lime juiced (taste to add as much as you like!), 1-3 tbsp of chopped cilantro, a pinch of salt, and a pinch of black pepper. Combine well and enjoy!
Cauliflower Rice: This low carb substitution for regular rice is a nice way to increase your vegetable intake. You could also use regular white or brown rice. Adding seasonings such as garlic powder and salt give the cauliflower rice a much needed flavor boost.
Read also: Low-carb taco pizza: a must-try!
Seasoned Rice: On photo day, I sautéed cumin seed and garlic in a drizzle of olive oil before adding the rice and chicken broth. This is essentially my simple Peruvian rice. It’s incredibly simple, and so flavorful. I have also used cilantro rice and red rice. Of course you can do plain white or brown rice, quinoa, etc.
Beans
Black beans are classic, staple ingredient in taco bowls. Black beans are my first choice and the most traditional for this recipe, but pinto or kidney would work well too. Adding beans are optional if you would like to leave them out. Drain and rinse your black beans.
Vegetables and Toppings
Mini Peppers - Mini peppers or any type of bell pepper are perfect for these taco bowls!
Bell Peppers: Using bell peppers is another way to add more vegetables to this dish. Using a colorful assortment makes these taco bowls vibrant and beautiful. Add the diced bell pepper and cook for 4 minutes.
Corn: You can use whatever type of salsa you want for this, but I opted for a corn salsa. I love the sweet taste of corn paired with beans and the ground beef. I usually used canned corn but you can also use corn cut fresh off the cob if it is in season. Drain the canned corn. When I have time, I always prefer to grill fresh corn. I wrap an ear in foil with olive oil, sea salt, and pepper. Try this charred frozen corn. Of course plain frozen and thawed corn is fine.
Read also: Customize Your Keto Taco Bowl
Cheese: No taco bowl or taco recipe is complete with a sprinkle of cheese. You can use what you have or prefer.
Lettuce: Romaine lettuce works well or even some iceberg. I like a lettuce with a little crunch to it. Just add in more lettuce.
Salsa or Pico de Gallo: You could also use some chopped tomatoes. A must for any Mexican dish because the fresh, juicy tomatoes contrast the heavy spices so well.
Guacamole: Sometimes I just add slices of avocado too.
Cilantro: Cilantro - Take these taco bowls to the next level with fresh cilantro! Totally optional since I know some people think it tastes like soap, but it does add another element of freshness.
Lime: So delicious and brightens the entire dish.
Other Toppings: Other taco bowl toppings you could add include diced bell peppers, diced or sliced jalapeño pepper, sliced red onion, or the most classic, guacamole.
Seasoning
I don't usually make a homemade taco seasoning, rather I rely on Primal Palate or Siete taco seasonings. You can use store bought seasoning but it’s easy to make a homemade taco seasoning using your own using garlic powder, onion power, chili powder, cumin, oregano, and paprika. For this recipe I like to use a hefty amount of chili powder, cumin, paprika, garlic powder, onion powder, salt and pepper.
Step-by-Step Instructions
Preparing the Ground Beef
- In a large frying pan or large skillet, brown the ground beef on a medium heat and add in the seasonings. Stir to combine. Once the ground beef is fully cooked, turn off the heat and set aside.
- Mix together all of the spices for the taco seasoning and set aside.
- Pour 1 tablespoon of olive oil in a large skillet over medium high heat.
- Carefully place the ground beef or turkey into the hot skillet, and break apart into small pieces using a spatula or spoon.
- Brown for about 15 minutes, or until the taco meat is thoroughly cooked.
- Add the taco seasoning and toss everything around until the spices cover most of the meat.
- Add 1/2 cup of water to the skillet, and cook everything for another 2-3 minutes stirring occasionally.
Cooking the Rice
- In a separate medium sauce pan, bring 2 cups of bone broth, chicken stock, or plain water to a boil, then add in 1 cup of white rice.
- Bring the heat to a simmer, and cook the rice until all of the liquid has been absorbed.
- Once the rice is finished cooking, squeeze the lime juice into the pan and toss in the chopped cilantro, then stir with a wooden spoon to incorporate.
- In a separate skillet add 1 tablespoon of olive oil over medium high heat.
- Pour in the frozen cauliflower rice, garlic powder, chili powder, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stir everything gradually as the cauliflower rice begins to thaw.
- Heat through for about 8 minutes, until the rice has completely thawed.
- When the rice is done, pour it into a bowl and set aside.
Preparing the Bell Peppers and Beans
- Using the same skillet as the rice, add 1 tablespoon of olive oil over medium high heat.
- Add the diced bell pepper and cook for 4 minutes.
- Toss in the black beans, 1/4 teaspoon salt and 1/4 teaspoon pepper, and turn off the heat.
Assembling the Taco Bowls
- To make the taco rice bowls, take 1-2 scoops of the rice and place in your bowl of choice.
- Time to build your bowls! Add mixed greens, seasoned turkey, veggies, sliced avocado, fresh cilantro, mango pico, heated beans and tortilla chips. Enjoy!
- Assemble your bowls with any garnishes you like!
- Evenly divide first 9 ingredients (including optional ingredients if using) among 4 bowls.
- In each serving bowl, add greens, 4 oz of cooked ground turkey, 1/2 cup of cilantro lime rice, 1/4 sliced avocado, 1/4 cup black beans, 1/4 cup shredded cheese, and 1/2 cup quartered cherry tomatoes.
- Top each bowl with Greek Yogurt Taco Sauce, salsa, sour cream, or your favorite creamy ranch dressing!
Tips for Customization
The beauty of this recipe is you can add in whatever you like.
- Veggies: I love to add in some sautéed onions and peppers just like I do in my fajita recipe. You can also add in some zucchini, roasted sweet potatoes, or carrots.
- Fruits: Some sliced strawberries or diced mango would also be delicious on this.
Serving Suggestions
This exact dinner, or some variation of it (i.e. breakfast burritos) is a heavy constant in our rotation and I think you’d love it if you haven’t made yet! It’s great if you want something that’s not as heavy with the tortilla, plus you can substitute more greens + extra veggies for a lighter option. I make it about 2x a week just because it’s so quick and we never get tired of it.
- Pairings: I would make a refreshing blood orange margarita to pair with this (or simply skip the tequila for a blood orange mocktail).
- Salad Option: You can definitely serve as a salad and leave out the rice if you prefer. Just add in more lettuce.
Meal Prepping and Storage
Taco Bowls are a great prep ahead meal.
- Prep Ahead: Cook your meat, cook the rice, chop and prepare all your ingredients and just keep everything in the refrigerator until you are ready to serve. This is a great prep ahead meal.
- Make it Easier: Make this even easier by buying pre made guacamole, salsa, grated cheese and chopped lettuce from the store.
- Storage: I would keep things stored separately so that nothing gets too soggy. Any leftover taco meat and other ingredients can be added to airtight containers and stored in the fridge for up to 4-5 days.
- Ground Beef Prep: Prep the ground meat on a Sunday for the week ahead.
- Ingredient Prep: You can even get all of the other ingredients prepared too like the rice and any vegetables you want to chop up as toppings.
- Reheating: You could totally meal prep these taco bowls for a healthy lunch or dinner. The will keep in the fridge for 3-4 days. Reheat in the microwave, covered for about 1 minute.
- Garnish Timing: Skip the garnishes until after you reheat them.
Chunky Mango Pico Recipe
- 1 large semi-ripe mango, peeled and diced (you want it to have a slight crunch to it)
- 1/2 large cucumber, peeled and diced (inner flesh/seeds removed)
- 1/2 medium red bell pepper, diced
- 1-2 limes, juiced
- 1/4 cup red onion, diced
- 1/2 tbsp finely chopped jalapeño, seeds removed (completely optional)
- 1/4 cup freshly chopped cilantro
- 1/2 tsp sea salt
Once everything is chopped, toss in a medium bowl add more lime + salt based off your preference. Refrigerate for 30 minutes before serving, and store in airtight container for up to 3 days.