Taco Bowl

Taco Meat:

I usually have my taco meat ready to go in the freezer. But if you don’t have any stashed away, you’ll need:

• Ground Beef – I get 85/15 grass-fed beef, which is flavorful without excess grease. Any variety you’ve got fine. You can even use ground turkey or chicken. I’ve also made these taco bowls with leftover barbacoa beef, chorizo, and carne asada.
• Avocado Oil – I like this because the mild flavor plays nice with the Mexican spices, but olive oil also works.
• Taco Seasoning – Whip up my homemade taco seasoning with chili powder, cumin, sea salt, black pepper, smoked paprika (sweet works too), oregano, garlic powder, onion powder, and a dash of cayenne. If you’re using store-bought and it’s unsalted, add a teaspoon of salt per pound of meat.
• Water – If you’ve got beef broth on hand, using that instead of water adds even more flavor.

Taco Bowls:

I served this taco bowl recipe when my parents stayed with us, and between myself, my husband, my kids, and my parents, I had to customize the bowls in 4 different ways. But it’s easy to do! Here’s my base recipe, and you can leave out anything you don’t like:

• Cooked Rice – This is the base. You can use cooked white or brown rice, fresh cauliflower rice, or my cilantro lime riced cauliflower version. For a quick and easy option, I always keep frozen cauliflower rice on hand.
• Black Beans – Although optional, canned black beans make this dish more filling. My kids also like canned corn in theirs.
• Shredded Lettuce – I used romaine lettuce, but feel free to use your favorite kind.
• Fresh Tomatoes – If you have my fresh salsa, pico de gallo, or regular homemade salsa on hand, those work great, too.
• Avocado – I keep it simple with fresh avocado, but my homemade guacamole would also taste amazing.
• Onion – Thinly slice the red onion for a crisp, colorful bite. Yellow onion works, too.

Cilantro Sauce:

This is my favorite part of the taco bowl! It’s so simple, but cuts the heat of the taco meat perfectly.

• Sour Cream – A.k.a. the base. You can use Greek yogurt to lighten it up.
• Half and Half – This thins out the sauce, so you can drizzle it. You can use heavy cream for extra richness, or regular milk to make it lighter.
• Fresh Cilantro – The flavor part! If you’re not a fan, parsley will do the trick.
• Sea Salt – Feel free to throw in some black pepper, too.

1. Brown the meat. Heat the oil in a large skillet over medium-high heat, then toss in the ground beef. Break it up with a spatula and cook until browned.
2. Stir in the taco seasoning. If you like, add a 1/4 cup of water and let it simmer to make the meat more moist.

3. Assemble your taco bowls. Divide the cooked rice among 4 bowls. Top with lettuce, black beans, tomatoes, onions, and avocado. (This is where I customize each person’s bowl based on what they like!) Add the beef last, so it’s still warm.
4. Make the cilantro sauce. In a small bowl, whisk together the sour cream, half and half, fresh cilantro, and salt.

5. Top with sauce. Drizzle the sauce over each taco bowl. Enjoy!

Topping Variations

• Shredded Cheese – I didn’t add any this time, but many taco bowl recipes do. My family likes shredded cheddar cheese or Mexican blend when we do add it.
• Hot Sauce – While taco seasoning makes this dish mildly spicy, hot sauce makes a nice addition if you like extra heat.
• Lime Juice – Try a squeeze of lime at the end for extra zing. You can also whisk it into the sauce.
• Chips – Crumble my baked tortilla chips over your taco bowl for crunch, or serve them on the side with salsa, guac, or even queso dip. I also love using them to scoop up the last bits in the bowl.

Storage & Meal Prep

• Store: Pop any leftover taco bowl ingredients in separate airtight containers in the fridge. Beef and rice can last up to 3-5 days, while fresh veggies are best within 1-2 days. If you only have some parts left, toss them into my taco soup or taco casserole.
• Meal prep: These are awesome for meal prep! I pop the components in separate containers at the start of the week, then assemble them fresh when I’m ready to eat. Just wait to cut the avocado.
• Reheat: Warm up the rice and beef in the microwave or on the stovetop. If the beef seems a bit dry, add a splash of water.
• Freeze: Cooked taco meat and rice freeze well in zip lock bags for up to 3 months. Thaw in the fridge overnight before you reheat. Avoid freezing the fresh veggies and sauce.

More Taco Inspired Recipes

There are so many fun ways to enjoy taco night! Try some of my other favorites:

Taco Dip

Taco Slaw

Zucchini Taco Boats

Taco Skillet