Taco Bowl with Ground Beef

A bowl filled with rice, seasoned ground meat, black beans, corn, shredded lettuce, cheese, salsa, sour cream, jalapeño slices, cilantro, and lime wedges, with a black fork.

A high-protein ground beef taco bowl with seasoned beef, cilantro lime rice, black beans, and fresh toppings. Ready in 30 minutes, great for meal prep.

Course dinner, Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword taco bowl

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 480

Author Robyn Conley Downs

Equipment

Skillet

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

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.

Nutrition