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Taco Rice Bowl – Bold Flavor, Simple Layers

A quick and flavorful taco rice bowl with seasoned ground beef, rice, beans, corn, and customizable toppings for an easy weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Main Dish
Cuisine: American, Mexican
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Rice Base
  • 1.5 cups uncooked long-grain white rice
Taco Meat
  • 1 lb lean ground beef
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2-3 tbsp taco seasoning
  • 1 cup water or beef broth
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup corn frozen or canned, drained
  • juice of 1 lime
Toppings
  • shredded cheese
  • diced tomatoes
  • avocado
  • sour cream
  • fresh cilantro

Equipment

  • Large skillet
  • Saucepan or rice cooker
  • Mixing spoon
  • Bowls for serving

Method
 

  1. Cook rice according to package directions. Fluff and set aside.
  2. Heat oil in skillet, sauté onion until softened.
  3. Add garlic, then ground beef; brown and drain fat.
  4. Stir in taco seasoning and water; simmer until thickened.
  5. Add beans and corn; heat through and add lime juice.
  6. Assemble bowls with rice base, beef mixture, and toppings.
  7. Serve immediately with extra lime if desired.

Notes

Customize toppings to preference. Use leftover rice for quicker prep. Store components separately for best freshness.