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Taco Bowl

Easy to customize and simple to prepare, it’s a practical weeknight dinner that can also be spooned into warm tortillas to make tacos.
Shared notes will appear here.
Soups, Salads & Bowls
Mexican
Kitchen Pace : 🕒
Servings: 4
Recipe by NAVA Kitchen
Taco bowl with seasoned ground beef, black beans, corn, avocado slices, pico de gallo, jalapeños, shredded cheese, and sour cream served over rice on a neutral wooden table.
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Ingredients:

For the Beef
  • 1 lb. ground beef
  • 1 tbsp olive oil
  • 1 onion, small, diced
  • 2 garlic cloves, minced
  • 1 –2 tbsp taco seasoning, or 2 tsp chili powder, 1 tsp cumin, ½ tsp paprika, ½ tsp salt, ¼ tsp black pepper
  • ½ cup tomato sauce
For the Rice
  • 2 cups cooked rice
  • 2 tbsp chopped cilantro or parsley
  • 1 tsp olive oil
  • Pinch of salt
  • Squeeze of fresh lime
For the Black Beans
  • 1 cup canned black beans, rinsed and drained
  • 1 tbsp olive oil
  • 1 garlic clove, small, minced
  • Pinch of salt
  • Pinch of cumin or chili powder
For the Corn
  • 1 cup canned corn kernels, rinsed and drained
  • 1 tsp olive oil
  • Pinch of salt
  • Pinch of chili powder or smoked paprika
For the Toppings
  • 1 cup shredded lettuce
  • 1 cup diced tomatoes
  • ½ cup shredded cheddar or Mexican blend cheese
  • 1 avocado, sliced
For the Creamy Sauce
  • ¼ cup sour cream or Greek yogurt
  • 1 tbsp lime juice
  • Pinch of salt
  • Pinch of garlic powder
For Serving
  • Fresh cilantro or parsley
  • Lime wedges

Method:

Start Cooking
For the Beef
  • Heat olive oil in a skillet over medium heat.
  • Add diced onion and cook for about 3–4 minutes until softened.
  • Stir in minced garlic and cook for 30 seconds until fragrant.
  • Add ground beef and cook until browned, breaking it up with a spoon. Drain excess fat if needed.
  • Stir in taco seasoning (or the spices) and mix well.
  • Add tomato sauce and simmer for 3–5 minutes until slightly thickened.
For the Rice
  • In a small pot, combine 1 cup rice and 2 cups water. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes or until the water is absorbed. Let it rest for 5 minutes, then fluff with a fork.
  • Place warm cooked rice in a bowl.
  • Stir in chopped cilantro or parsley, olive oil, salt, and a squeeze of fresh lime.
  • Mix gently until evenly combined.
For the Black Beans
  • Heat olive oil in a small pan over medium heat.
  • Add minced garlic and cook for about 30 seconds.
  • Add the rinsed black beans, salt, and cumin or chili powder.
  • Cook for 2–3 minutes, stirring occasionally, until warmed through.
For the Corn
  • Heat olive oil in a small pan over medium heat.
  • Add corn, salt, and chili powder or smoked paprika.
  • Cook for 2–3 minutes until heated through and slightly roasted.
For the Creamy Sauce
  • In a small bowl, mix sour cream or Greek yogurt with lime juice and a pinch of salt.
  • Add garlic powder if using and stir until smooth.
Assemble the Bowls
  • Divide the rice between serving bowls.
  • Top with seasoned beef, warm black beans, and corn.
  • Add shredded lettuce, diced tomatoes, cheese, and avocado slices.
  • Drizzle with the creamy sauce.
For Serving
  • Sprinkle with fresh cilantro and serve with lime wedges. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen
  • If you are short on time, you can skip seasoning the rice, beans, and corn and simply warm them before assembling the bowl.
  • Store-bought taco seasoning works well and saves time measuring individual spices.
  • Warm the beans and corn before serving so the bowl stays balanced between warm and fresh ingredients.
  • A squeeze of fresh lime at the end brightens all the flavors.
 
Make it yours
  • Use ground turkey, shredded chicken, or grilled steak instead of beef.
  • Replace rice with quinoa or cauliflower rice for a lighter option.
  • Add jalapeños, pickled onions, or hot sauce for extra heat.
  • Sprinkle crushed tortilla chips on top for crunch.
  • Instead of a bowl, fill warm tortillas with the ingredients to make tacos.
 
At the table
  • Serve taco bowls with tortilla chips, salsa, or guacamole. 

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Nutrition:

Calories: 721 kcal | Carbohydrates: 49 g | Protein: 31 g | Fat: 46 g | Saturated Fat: 14 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 23 g | Trans Fat: 1 g | Cholesterol: 98 mg | Sodium: 618 mg | Potassium: 1079 mg | Fiber: 9 g | Sugar: 7 g | Vitamin A: 598 IU | Vitamin C: 19 mg | Calcium: 263 mg | Iron: 5 mg
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