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Easy Taco Rice Bowl

A creamy, zesty, and versatile taco-inspired dish that combines seasoned meat, perfectly cooked rice, and customizable toppings, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup uncooked rice (white or brown)
  • 1 pound ground turkey or beef
  • 1 packet taco seasoning
  • 1 cup black beans, rinsed and drained
  • 1 cup corn (canned or frozen)
  • 1 cup salsa your preferred heat level
  • 1 cup shredded cheese cheddar or Mexican blend
  • 1 avocado, sliced
  • Fresh cilantro for garnish
  • Lime wedges for serving
  • Salt and pepper to taste

Method
 

Cooking
  1. Begin by cooking the rice according to package instructions. While it’s cooking, you can prepare the rest of the dish.
  2. In a large skillet over medium heat, add the ground turkey or beef. Cook until browned, breaking it up with a spatula. This should take about 5-7 minutes.
  3. Once the meat is browned, drain any excess fat and stir in the taco seasoning. Follow the packet instructions regarding water (if applicable) and let it simmer for an additional 5 minutes.
  4. Now, add the black beans and corn to the skillet. Stir in the salsa and let it heat through for another 3-4 minutes.
  5. Once the rice is ready, begin assembling your bowls. Start with a bed of rice, then layer on the seasoned meat mix, followed by shredded cheese, avocado, and cilantro.
  6. Serve your Easy Taco Rice Bowls with lime wedges for a zesty finish!

Notes

Feel free to substitute the ground turkey or beef with chicken or even a plant-based option like lentils or tofu for a meatless version. When cooking the rice, consider making it ahead of time to save yourself some commitment during dinner. Avoid overcooking your meat to maximize flavor without sacrificing tenderness. If you have leftovers, store any uneaten rice and toppings separately in airtight containers in the fridge for up to 4 days.