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taco bowl recipe.
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Taco Bowl Recipe

This homemade taco bowl recipe features juicy taco-seasoned ground beef, fluffy rice, beans, and all the taco fixings. Ready in under 20 minutes! Watch the video below to see how I make it in my kitchen!
Course Main Course
Cuisine Mexican
Prep Time 2 minutes
Cook Time 15 minutes
Total Time 17 minutes
Servings 4 servings
Calories 445kcal
Author Arman Liew

Ingredients

  • 1 pound ground beef I like lean ground beef
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cloves garlic minced
  • 1 medium onion finely chopped
  • 1 teaspoon smoked paprika
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder

To assemble

  • 4 flour tortillas
  • 2 cups cooked rice
  • 1/2 cup corn kernels
  • 1/2 cup kidney beans
  • 1/2 cup shredded cheese I used mozzarella
  • 1 small avocado sliced
  • 1 large tomato chopped

Instructions

  • In a large skillet over medium-high heat, add the ground beef. Break it apart with a spatula and cook until it starts to brown.
  • Add the chopped onions and minced garlic to the skillet. Continue to cook, stirring occasionally, until the beef is fully browned, and the onions are softened.
  • Sprinkle salt, black pepper, smoked paprika, chili powder, ground cumin, garlic powder, and onion powder evenly over the meat mixture and mix well. Reduce the heat to medium-low and let the taco meat simmer for an additional 5 minutes, or until most of the liquid is absorbed.
  • If desired, crisp up the tortillas in a non-stick skillet and then place them in four bowls, pressing down the sides to replicate the same shape. 
  • Add the rice, corn, kidney beans, shredded cheese, sliced avocado, and chopped tomatoes to each bowl. Decorate with sliced jalapeños, fresh cilantro, and sour cream. 

Video

Notes

  • Other ground meat: My family prefers beef, but I tested ground chicken and ground turkey and it worked well. 
TO STORE. I recommend storing the meat and rice, veggies, beans, and tortillas in separate airtight containers. Stored this way, everything should last in the fridge for up to 4-5 days. 
TO FREEZE. Leftover meat, beans, and rice can be stored in freezer-safe containers and frozen for up to 3 months. Everything else I’d recommend enjoying fresh. 
TO REHEAT. I enjoy eating these bowls cold, but if you’d like, you can microwave the rice and meat in 30-second intervals until warm.

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 34g | Protein: 35g | Fat: 20g | Sodium: 1049mg | Potassium: 1026mg | Fiber: 9g | Sugar: 5g | Vitamin A: 1404IU | Vitamin C: 14mg | Calcium: 166mg | Iron: 6mg | NET CARBS: 25g