Taco Bowl with Ground Beef
Developed and tested by Robyn Conley Downs
on Jun 29, 2026 
These easy ground beef taco bowls have seasoned beef, cilantro lime rice, and black beans. They come together easily in 30-minutes for a high-protein dinner that works for meal prep and easy weeknight dinners!
Ground Beef Taco Bowls for Easy Meal Prep
Taco night is a favorite in my house because it means everyone actually eats, and this bowl version has become my go-to when I want all that flavor without the assembly line of shells and toppings on the table. The homemade spice blend is worth the extra 30 seconds it takes in my opinion, since I stopped using packets years ago because they’re heavy on salt and thin on actual flavor. This mix of pantry spices coats the beef evenly and tastes like something you’d get at a good taco spot in the best possible way.
A few things I learned during testing that I want to pass along to you. First up, don’t stir the beef constantly, just let it sit and brown before you break it up, because that’s where the flavor comes from! Next up, the lime goes in at the end of cooking, not with the spices, so the brightness doesn’t cook off. And last, cooking the rice in chicken broth instead of water is a small swap that adds a layer of savory flavor you’ll notice immediately.
This taco rice bowl is also one of the better meal prep recipes in my rotation because the components store and reheat separately without getting soggy or weird by day four, if ya know what I mean. Cook the rice and beef ahead, keep the toppings separate, and you will seriously look forward to lunch all week long. Yum! And for a special sauce that makes these bowls even better, my cilantro lime sauce drizzles over the beef and rice for a bright finish that takes about-minutes to make. And for a quick dip to serve alongside, my bean and corn salsa doubles as a topping or a chip dip and adds an extra layer of texture to the bowl.
Welcome to My Kitchen, Let’s Make Beef Taco Bowls!
Robyn’s Testing Tips for Easy Taco Bowls
- I tested 90/10 lean ground beef vs. higher fat blends here and I personally prefer 90/10, as it offers enough fat for flavor and browning without needing to drain a puddle of grease out of the pan.
- I’ve tried both adding the lime juice directly to the beef and stirring it into the rice separately, and doing both is what gives this bowl its brightness.
- Don’t skip letting the rice sit covered for 5 minutes off the heat before fluffing! It’s the difference between fluffy separate grains and rice that’s not quite cooked properly.
Taco Bowl with Ground Beef
Ingredients
For the Rice
- 1 ½ cups long-grain white rice
- 2 ¼ cups low-sodium chicken broth
- ½ teaspoon kosher salt, divided
- 3 tablespoons fresh lime juice, divided
- ¼ cup fresh cilantro, chopped
For the Ground Beef
- 1 teaspoon olive oil
- 1 pound lean ground beef (90/10)
- 1 teaspoon chili powder
- 1 teaspoon granulated garlic
- ½ teaspoon cumin
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
- 2 tablespoons water
For the Bowls
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup canned or frozen corn, drained or thawed
- 1 cup shredded iceberg lettuce
- ½ cup shredded cheddar cheese
- 1 cup salsa or pico de gallo
- lime wedges, for serving
Equipment
Instructions
- Cook the Rice: Combine the rice, chicken broth, and ¼ teaspoon of the salt in a medium saucepan and bring to a boil over medium-high heat.
- Reduce heat to low, cover, and simmer for 15-18 minutes until the liquid is absorbed and the rice is tender.
- Remove from heat and let sit covered for 5 minutes, then fluff with a fork and stir in 2 tablespoons of the lime juice and the cilantro. Cover to keep warm.
- Cook the Beef: While the rice cooks, heat a large skillet over medium-high heat. Add the olive oil and ground beef. Cook for 5-6 minutes, breaking it into crumbles, until no pink remains and the beef is well browned. Drain any excess fat if necessary.
- Add the chili powder, granulated garlic, cumin, onion powder, smoked paprika, black pepper, and ¼ teaspoon of salt, stirring for 1 minute to coat the meat in the spices.
- Add 1 tablespoon of lime juice, and 2 tablespoons of water. Stir well and cook for 2 minutes more on low until the seasoning coats the beef and the liquid is mostly absorbed.
- Assemble: Divide the cilantro lime rice among four bowls (about ¾ cup rice per bowl). Top each with a generous scoop of seasoned beef, black beans, corn, shredded lettuce, cheddar, and salsa or pico de gallo. Serve with lime wedges on the side.
Notes
- Shortcut: I do think the cilantro lime rice is so worth making for this recipe, but if you’re short on time use any cooked rice or grain you have. Or try my hands-off oven cilantro lime rice instead.
- Meat: If you have very hungry people in your family (aka, you’re feeding teenagers like I am), you might want double the meat to 2 pounds.
