Description
This taco bowl recipe delivers bold Tex-Mex flavor in every bite—perfect for meal prep, busy weeknights, or taco night with a twist. Featuring seasoned protein, fluffy rice, crisp veggies, and creamy toppings, it’s a satisfying, easy-to-customize meal that always hits the spot.
Ingredients
1 lb ground beef or chicken (or chipotle black beans for vegetarian)
2 tbsp taco seasoning (homemade or store-bought)
1 cup rice (white, brown, or cauliflower – cooked)
2 cups romaine lettuce, chopped
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (grilled or canned)
1 cup cherry tomatoes, halved
½ cup shredded cheese (cheddar or Mexican blend)
1 avocado, sliced
¼ cup sour cream or Greek yogurt
¼ cup fresh cilantro, chopped
1–2 lime wedges
1 cup tortilla chips or strips (for crunch)
Instructions
Cook the Protein
In a skillet over medium heat, cook ground meat with taco seasoning until browned and cooked through. Drain excess fat if needed.Warm Beans & Corn
In a small pan, warm beans and corn with a pinch of cumin and chili powder for extra flavor.Build the Bowl
Layer with:½–1 cup rice or lettuce base
A scoop of taco meat
Black beans and corn
Tomatoes, avocado, and cheese
A dollop of sour cream or yogurt
Add Final Touches
Top with chopped cilantro, a squeeze of lime, and crushed tortilla chips.
Notes
- Vegetarian? Use spiced black beans or tofu crumbles.
- Low-carb? Swap rice for cauliflower rice or lettuce.
- Make ahead? Store base and toppings separately and assemble fresh.
- Add a creamy kick: Blend sour cream + lime juice + chipotle powder for an easy crema.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 bowl
- Calories: ~450
- Sugar: 5g
- Sodium: 580mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 11g
- Carbohydrates: 40g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 65mg