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Taco Rice Bowl

A bold and satisfying taco rice bowl layered with seasoned ground beef, fluffy rice, fresh vegetables, and creamy toppings — perfect for weeknights or meal prep.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Mexican, Tex-Mex
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Base & Protein
  • 2 cups cooked rice
  • 1 lb ground beef
  • 1 tbsp olive oil
  • 1 small onion diced
  • 2 cloves garlic minced
  • 2 tbsp taco seasoning
  • 0.5 cup water
  • 1 cup black beans drained
Toppings
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • 1 cup shredded cheddar cheese
  • 1 avocado sliced
  • 0.5 cup sour cream
  • 2 tbsp fresh cilantro chopped
  • 1 lime cut into wedges

Equipment

  • Large skillet
  • Mixing bowls
  • Cutting board
  • Knife

Method
 

  1. Heat olive oil in a skillet and sauté onion until soft.
  2. Add garlic and cook briefly until fragrant.
  3. Brown the ground beef fully and drain excess fat.
  4. Stir in taco seasoning and water. Simmer until thickened.
  5. Mix in black beans and heat through.
  6. Divide rice into bowls and top with beef mixture.
  7. Add lettuce, tomatoes, cheese, avocado, and sour cream.
  8. Garnish with cilantro and lime juice before serving.

Notes

Store rice and beef separately from fresh toppings for best meal prep results.